Always a hit in my house, these little concoctions are what happens when you combine some pizza ingredients and cook them quesadilla-style.
My son likes pepperoni, one of my daughters likes very little sauce, another daughter likes extra cheese, I like LOTS of basil. (I also like LOTS of sauteed mushrooms, but I am the only one in my family that eats mushrooms so I usually don't take the extra time to saute myself a skillet full of mushrooms.) Mr. Terrific likes pepperoni. And extra cheese. And basil. He eats it all. Which is good, because you don't really want leftovers with these quesadillas (they don't refrigerate well; the tortilla absorbs the liquid from the tomatoes and they get mushy. They don't reheat well AT ALL.) So make sure you eat them all up!
- 28 oz. can of fire-roasted diced tomatoes, drained
- 1 tablespoon olive oil, plus more for drizzling
- 2 cloves crushed garlic
- 1/4 teaspoon dried oregano
- 12 flour tortillas (8-inch size)
- 16 ounces shredded Monterey Jack cheese
- your favorite pizza toppings (pepperoni, basil, sauteed onions, etc.)
Drain the tomatoes.
I hope you can find fire-roasted tomatoes. Look at the little bits of char in that can! Roasting really adds a depth to the flavor. Don't sweat it if you can't find fire-roasted tomatoes, you can used plain diced tomatoes. You will still be seasoning them with garlic and oregano, after all.
Heat a medium saucepan over medium heat. Saute the garlic in the olive oil for 30 seconds (you just want to soften the garlic, not burn it). Add the tomatoes and sprinkle with oregano. Just let them simmer for a few minutes while you prepare the skillet for the quesadillas.
Heat a medium skillet (wide enough to place a tortilla) over medium heat. First drizzle some olive oil into the pan and then place a tortilla into it. Sprinkle a handful of the shredded Monterey Jack (about 1/3 cup) evenly onto the tortilla.
Add a large spoonful of the tomatoes (about 1/3 cup. But adjust according to your preference), spreading evenly.
Add your favorite toppings (I only added LOTS of shredded basil to this one), followed by another handful of shredded Monterey Jack. You really can add anything that you like to this, the only important thing to remember is that you must start and end with cheese. It's the glue that holds it all together.
Cover it all up with another tortilla. Brush a bit of olive oil on top. After a minute or two, flip your quesadilla so the other side can get all golden and crispy as well.
After you have crisped up the flip side (another minute or two), remove the quesadilla from the pan to a cutting board. Repeat with the remaining ingredients.
Slice your quesadillas into wedges and serve!