Two wonderful kitchens, Mexicans and Italian, combine to create a tasty, pizza-inspired quesadilla. Needless to say, you can vary the filling according to your own preferences and use ingredients such as jalapeños, red onions, bell peppers etc. Just don’t stuff the quesadillas too much – you want them to be thin and crispy.
Makes 4 servings
Total time: 25 minutes
Prep: 10 minutes
Cook: 10 minutes
Cool: 5 minutes
4 (7-inch) whole-wheat flour tortillas
4 ounces shredded mozzarella cheese
1/4 cup marinara sauce (I use Newman’s Own)
1/4 cup pitted, sliced black olives
1/2 cup fresh, sliced mushrooms
8 fresh basil leaves
Olive oil cooking spray
1. Pre-heat a double-burner griddle over medium heat, about 4 minutes.
2. Spread 1 tablespoon marinara sauce on each tortilla. Sprinkle cheese on half of each tortilla. Top with olives, mushrooms and basil. Fold in half.
3. Spray griddle with olive oil cooking spray. Place quesadillas on hot griddle. Press on “fat” side to flatten. Cook quesadillas over medium heat, 4-5 minutes on each side, until cheese is melted and tortillas are browned and crispy. Place on a cooling rack to slightly cool and set for a couple of minutes. Cut each quesadilla in half. Serve with a big green salad.
Nutrition per serving
Total Fat 8.9 g
Saturated Fat 3.0 g
Cholesterol 16.4 mg
Sodium 595.3 mg
Total Carbohydrate 26.6 g
Dietary Fiber 4.2 g
Sugars 2.5 g
Protein 11.4 g
Weight Watchers Points Plus: 6 points