I think the key is to use tomato paste instead of sauce. It helps bind it all together without the quesadilla getting soggy. For the kiddos today I made simple cheese & herbs. If we had pepperoni, salami, or ham, I would have added that and some julienned fresh spinach to hide some veg in there. For myself however, I make a Greek inspired pizza quesadilla.
INGREDIENTS:
2 Flour tortillas
1 tsp tomato paste
3 Tbsp shredded mozzarella cheese
1 Tbsp shedded parmesan
6 artichoke quarters (I used frozen, thawed them, and cut each quarter in 1/2)
6 kalamata olives, quartered
Crushed red pepper to taste
Olive oil
DIRECTIONS:
1) Spread a thin layer of tomato paste on one of the tortillas.
2) Top with mozzarella, artichokes, & olives. Then sprinkle the Parmesan & crushed red pepper. Top with 2nd tortilla.
3) Heat a pan over medium heat, drizzle about 1/2 a tablespoon of olive oil into the pan. Once the oil is shimmering, place the quesadilla in the pan and heat until bottom tortilla has crispy golden brown patches, about 4 minutes. Flip and cook the 2nd side for another 3-4 minutes.
4) Serve and enjoy!
