Would you like to have the flavor of a pizza, but not have to spend the hours it takes to make the dough? Then try this quick and simple Pizzadilla that I found in the now defunct Cooking Light magazine. I used to get lots of great ideas and recipes from Cooking Light, but now all I have is the web versions of the magazines recipes. So here is one of our favorites that we continue to make constantly. It’s a quesadilla using pizza ingredients, and the only thing quesadilla about this dinner, is the toasted tortilla that wraps all the pizza ingredients.
Ingredients:
- Steak (like top sirloin) – 1 lb $3.99
- Salt – 1 tsp $0.01
- Pepper – 1/2 tsp $0.05
- Butter – 2 Tbsp $0.23
- Garlic – 2 cloves $0.01
- Mushrooms – 16 oz. $3.99
- Mozarella – 8 oz. $2.00
- Flour Tortillas – 8 $0.80
- Spaghetti Sauce – 6 oz. $0.50
- Total $11.58
Full Video Tutorial
Preparation:
- Heat a large skillet over medium-high heat. Add steak to pan; sprinkle with 1/8 teaspoon salt. Cook 3 minutes or until browned, stirring occasionally. Place steak in a medium bowl.
- Add butter to pan; swirl until butter melts. Add remaining 1/4 teaspoon salt, garlic, and mushrooms; cook 6 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Add mushrooms to steak; toss to combine.
- Wipe pan clean with paper towels. Reduce heat to medium. Sprinkle about 2 tablespoons cheese evenly over half of each tortilla. Divide steak mixture evenly among tortillas; sprinkle with remaining 1/2 cup cheese. Fold tortillas in half over filling. Place 2 quesadillas in pan; cook 2 minutes on each side or until browned and cheese melts. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with marinara.
Kitchen Items used in this recipe
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| Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
