Think of delicious quesadillas…. drooling right? and now think of delicious pizza….more drooling? Now, let’s mash them together to make a pizza quesadilla! Deliciousness all around! The secret to this recipe is all about the sauce, so flavorful and really brings this pizza quesadilla to a whole new level.
PIZZA QUESADILLA SAUCE:
(If you run out of time, you can substitute with a thicker salsa of your choice)
The base for the sauce is pretty simple and uses tomatillos, onion and jalapeno. Halve the tomatillos and jalapenos (removing seeds and veins if you want less heat) and quarter the onions. Drizzle olive oil or avocado oil over them and sprinkle with some sea salt. Roast by placing your broiler on high and broil for 5 minutes and then turn them over and broil for another 5 minutes.
Once the ingredients have cooled, add everything from the baking sheet including juices to a food processor. Preheat the oven to 430 degrees (this is when I insert my pizza stone if you have one).
When you have the roasted vegetables in the food processor, add your seasonings. Garlic powder, olive oil, sea salt, cilantro flakes, ground cumin and smoked hot paprika. If you don’t like the color of the sauce, you can always omit the smoked paprika. I love the smokiness flavor it brings to the sauce, so I leave it in. Blend until you have a good consistency.
Yumm! Mexican quesadilla pizza sauce.
PIZZA QUESADILLA ASSEMBLY:
Prior to using the sauce, I take two large burrito sized tortillas and spread oil or spray Pam to the outside of the tortillas (shown above). This will add some crispiness while baking. Then fill the tortillas with cheese (I use chihuahua cheese, for a party I buy the big bag from Costco, but you can also use a Mexican blend of shredded cheese) just as if you’re making one large quesadilla. Pull your pizza stone out of the oven (don’t forget to wear gloves and put down a heat pad to protect your counter) and transfer your large quesadilla to the pizza stone and bake for 4 minutes.
Once you’ve pulled the large quesadilla out of the oven (still while on the pizza stone), you can add your pizza sauce and whatever toppings you’d like. I decided to use thinly sliced tomatillos, jalapeno, red onion, fresh cilantro, chihuahua cheese and an orange pepper (or green pepper). If you really want to add some extras, I’ve added shredded chicken before and/or chorizo. It definitely adds a deeper flavor with the meat. All really excellent. Pop the pizza back in the oven for 4 more minutes until the cheese is melted. For a final addition, you can top the pizza quesadilla with Mexican crema and Tapatio sauce.
I hope you enjoy these pizza quesadillas as much as my friends and I do. Perfect for any party.Print
Enjoy! If you would like another good recipe, don’t forget to check out my easy chicken enchilada recipe, also great for parties.