This past weekend it was my birthday. My husband and I took a little getaway to Newport Beach for some fun and relaxation. My friend Heather from Made Famous By was a fabulous host. The weekend was a whirlwind of biking, kayaking, a Segway tour and a whole lot of eating. We hit some great restaurants like The Cannery sandwiched in between In-n-Out Burger runs and lots of Sprinkles and non-Sprinkles cupcakes.
I made these Pizza Quesadillas for my kids and I don’t think we’ll ever do regular quesadillas again. They’re so simple but so good. I still can’t believe that I didn’t ever think of this combination. Most of my favorite dishes are a cross between Mexican and Italian food like this Taco Pasta and these Mexican Stuffed Shells. Warm cheese and pepperonis sandwiched in between buttery tortillas and dipped in pizza sauce is really a hands down hit any way you fix it.
Here’s a slice of our weekend. And yes, I tasted all of the cupcakes.
Heat a medium skillet over medium heat and fry the pepperoni until crisp. Transfer onto a paper towel to drain.
Brush each tortilla with a thin layer of pizza sauce. You want the layer so thin that if you turned it over, none would drip.
Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni and other toppings, if desired. Sprinkle with another layer of cheese and place the other tortilla on top (sauce side in).
Preheat a medium cast-iron skillet over medium heat. Add a little butter if desired and melt.
Gently place quesadilla in the pan and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy.
Slice into quarters and serve with a little bowl of warm pizza sauce for dipping.