In an effort to completely rid our fridge of anything relating to the quesadilla, I decided to use us the last of the tortillas, yet do something creative with the remainders. I threw together a sauce in preparation for Hurricane Irene (or the lack there of),. hoping to get tons of cooking done the day of the storm. More time was spent watching movies, but I still put together these amazing pizzadillas, which were pretty much gone by the time the day was done. And we got to use the steamer Jim just bought 🙂
3 tortillas (I used white for once-don’t judge, I wasn’t going to waste them!)
2 cups broccoli florets, steamed
1 1/2 cups meatless Italian sauce (I also added some fresh basil and parsley with it before I put it in the pizzadilla)
3 oz fresh mozzarella, sliced
1 tbsp butter
Salt & pepper to taste
- Sprinkle salt and pepper on steamed broccoli
- Melt butter in a frying pan over medium heat, and lay tortillas on pan folded in half
- Pour 1/2 cup sauce inside each tortilla, layer with about 2/3 cup broccoli, then top with mozzarella and fold top half of tortilla over
- Cook for about 5 minutes, then turn over and cook on additional side for 5 more minutes
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