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Stuffed Pizza Quesadillas with Garden Salad

Stuffed Pizza Quesadillas with Garden Salad

Dinner
Prep Time
15min
Cook Time
20min
Servings
4
Calories
520
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Chef's Note

For extra flavor, try adding a sprinkle of garlic powder to the pizza sauce. You can also customize these quesadillas with your family's favorite pizza toppings - just make sure not to overfill them or they'll be difficult to flip!

Tags
kid-friendly
pizza
quesadilla
quick
cheese
vegetable
Mexican
Italian-inspired
weeknight
Ingredients

  • 8 large flour tortillas

  • 1 cup pizza sauce

  • 2 cups shredded mozzarella cheese

  • 4 oz pepperoni slices

  • 1 bell pepper

  • 1 cup sliced mushrooms

  • 2 tablespoons olive oil

  • 1 teaspoon Italian seasoning

  • 6 cups mixed salad greens

  • 1 cup cherry tomatoes

  • 1 cucumber

  • 1/4 red onion

  • 1/2 cup ranch dressing

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Wash and dice the bell pepper into small pieces.

  • 2

    Wash the cucumber, remove the ends, and slice into thin half-moons.

  • 3

    Wash the cherry tomatoes and cut them in half.

  • 4

    Peel and thinly slice the red onion.

  • 5

    Lay out 4 tortillas on a clean work surface.

  • 6

    Spread 2 tablespoons of pizza sauce on each tortilla, leaving a small border around the edge.

  • 7

    Sprinkle 1/4 cup of mozzarella cheese over each sauce-covered tortilla.

  • 8

    Divide the pepperoni slices, diced bell pepper, and sliced mushrooms evenly among the 4 tortillas.

  • 9

    Sprinkle 1/4 teaspoon of Italian seasoning over each tortilla's toppings.

  • 10

    Top each with another 1/4 cup of mozzarella cheese.

  • 11

    Place the remaining 4 tortillas on top to create 4 quesadillas.

  • 12

    Heat 1/2 tablespoon of olive oil in a large skillet over medium heat.

  • 13

    Cook each quesadilla for 2-3 minutes per side until golden brown and the cheese is melted, using the remaining olive oil as needed between quesadillas.

  • 14

    While quesadillas are cooking, prepare the salad by combining mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.

  • 15

    Season the salad with salt and pepper, and toss with ranch dressing just before serving.

  • 16

    Cut each quesadilla into quarters and serve hot alongside the garden salad.

Nutrition Information (per serving)
520
Calories
22g
Protein
45g
Carbs
28g
Fat
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