Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

When stuffed tortillas are bound with gooey mozzarella and dunked into warm marinara, you end up with a pizza-quesadilla hybrid, or a pizza-dilla.

Ann Taylor Pittman
Recipe by Cooking Light May 2016

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Jennifer Causey Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 4 wedges and 1/4 cup marinara)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; sprinkle with 1/8 teaspoon salt. Cook 3 minutes or until browned, stirring occasionally. Place steak in a medium bowl.

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  • 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. Carefully coat both sides of quesadillas with cooking spray. 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.

Nutrition Facts

334 calories; fat 14g; saturated fat 5.8g; mono fat 4.2g; poly fat 1.3g; protein 25g; carbohydrates 27g; fiber 2g; cholesterol 53mg; iron 2mg; sodium 702mg; calcium 278mg; sugars 4g; added sugar 0g.
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