Has it really been 4 months since my last post? Did you miss me? I've missed you!
There have been lots of big changes in my life since my last post. I switched careers from serving to being a property preservation processor (don't ask me, I don't even know what it means), plus we switched apartments (loving the new place so much more than our last!) and now my husband and I are in the market for our very own furbaby. It's been incredibly hectic around here (more than I enjoy on a normal basis, wahhh) and I am so glad to be back into a normal routine!
As I mentioned, I recently switched jobs. It really doesn't pay any more than serving did, but there has been an added pressure of actually budgeting my money versus spending it as I go. For that reason, I've had to be much more thrifty with our food budget. I buy in bulk, I freeze whatever we won't use right away, and I've been trying much harder not to waste any food scraps that are leftover. A few tablespoons of sauce, some leftover cheese, and the last, abandoned tortillas from taco night are turned into an easy, creative meal that tastes just like a thin and crispy crust pizza.
I'm actually pretty surprised I never thought to use tortillas like this before. Now I'm curious about other flavor combinations: What would a cubandilla be like? What about a greekdilla? The possibilities are literally endless! This sandwich would be perfect served with a salad as a light meal, or skip the large tortillas and op for minis instead. I'm betting these would make pretty terrific appetizers!
You will need:
The trick with this recipe is to go light on the ingredients: less is more. You don't want to bog down the crust with a lot of weight and lose the crispiness on the outside!
XOXO
Shauna E!
There have been lots of big changes in my life since my last post. I switched careers from serving to being a property preservation processor (don't ask me, I don't even know what it means), plus we switched apartments (loving the new place so much more than our last!) and now my husband and I are in the market for our very own furbaby. It's been incredibly hectic around here (more than I enjoy on a normal basis, wahhh) and I am so glad to be back into a normal routine!
As I mentioned, I recently switched jobs. It really doesn't pay any more than serving did, but there has been an added pressure of actually budgeting my money versus spending it as I go. For that reason, I've had to be much more thrifty with our food budget. I buy in bulk, I freeze whatever we won't use right away, and I've been trying much harder not to waste any food scraps that are leftover. A few tablespoons of sauce, some leftover cheese, and the last, abandoned tortillas from taco night are turned into an easy, creative meal that tastes just like a thin and crispy crust pizza.
I'm actually pretty surprised I never thought to use tortillas like this before. Now I'm curious about other flavor combinations: What would a cubandilla be like? What about a greekdilla? The possibilities are literally endless! This sandwich would be perfect served with a salad as a light meal, or skip the large tortillas and op for minis instead. I'm betting these would make pretty terrific appetizers!
Shauna E's Pizzadillas
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| (Sorry for the poor picture; I really need a new camera!) |
Makes one pizza quesadilla (Double, or triple as needed!)
You will need:
- 2 large tortillas (10" size is preferred)
- Softened butter or butter spray
- 1/4 cup prepared tomato sauce (plus extra for dipping!)
- 3/4-1 cup shredded mozzarella cheese, enough to cover one tortilla (I like a lot of cheese)
- 2 tablespoons grated Parmesan cheese
- 1/2 tablespoons dried Italian herbs
- 1/2 tablespoon garlic powder
- Pepperoni, ham, sausage, sun-dried tomatoes, bell peppers, or any other pizza toppings you like!
The trick with this recipe is to go light on the ingredients: less is more. You don't want to bog down the crust with a lot of weight and lose the crispiness on the outside!
- Brush each tortilla lightly with softened butter.
- Place one tortilla butter-side down on a preheated skillet or grill.
- Quickly smear on a thin layer of tomato sauce, and top with mozzarella cheese.
- Layer on any toppings you prefer, remembering to go sparingly with them.
- Grill for 2 minutes or until cheese is mostly melted.
- Sprinkle on Parmesan cheese, garlic powder and Italian herbs.
- Top with a second, buttered tortilla.
- Using a spatula, carefully flip the entire thing over and grill until second tortilla is crispy.
- Remove first pizzadilla from the heat, cut into halves or quarters.
- Serve with additional warmed tomato sauce.
Questions? Ask below!
XOXO
Shauna E!
