Okay, I called this pizza quesadilla, but this is what I wanted to say:
I made a great tomato sauce using fresh tomatoes, red bell peppers, basil, garlic and mozzarella, wrapped that in the tortillas I bought for my falafels a week ago and toasted all that for a few minutes in a pan.
So so good.
This is not technically a *super* healthy recipe, but I like it and I really want to share it.
For me right now my focus is to eat healthy, but to also satisfy my food cravings, so I don’t overeat. If I’m eating vegetables – I’m more than happy with my diet. Even if sometimes those vegetables come together with cheese and bread.
This tasty recipe is vegetarian and it’s totally worth the 10 minutes, because it’s very delicious and it’s healthy-ish.
How To Make The Pizza Quesadillas
Okay, I actually told you in that one sentence before, but here’s the step by step.
We start making a healthy tomato and red bell pepper sauce. For that you wash and chop your vegetables. You put them into your food processor, you add some garlic, basil, olive oil and the cheese and you blend until you get a nice saucy, but kinda chunky mixture. Definitely add the cheese into the tomato sauce – so delicious!
Chop zucchini, some arugula and some olives and mix together with the sauce.
Spread the filling on 1/2 tortilla.
Toast on a skillet until golden brown and flip carefully to toast it on the other side as well.
Transfer to a cutting board, cut in 3-4 pieces and enjoy!
The recipe for the filling would be enough for 2 big pizza quesadillas and for 2 people who want to have a quick lunch together, but haven’t made anything and are freaking out.
You can use any type of flour tortillas for this. Like I said I used the ones I had bought for my falafels, which I think are like very thin pitas.
Easy and healthy(-ish) pizza quesadilla recipe that you can in 10 minutes for lunch, dinner or whenever you want. It’s vegetarian and super tasty!
1/2 tomato, medium-sized, chopped
1/2 red bell pepper, chopped
handful of cheese, grated or sliced
handful of basil
2 garlic cloves, peeled
1 tsp olive oil
1 cup arugula, chopped
zucchini, chopped small
10 olives, chopped
Prepare the sauce: Put tomato, bell pepper, garlic, basil, olive oil and cheese in your food processor and process until a chunky sauce forms.
Praparing the filling: Mix the filling ingredients and the sauce you just prepared in a bowl.
Quesadillas: Spread the filling on one half of a flour tortilla, fold and toast in a pan until golden brown. Flip carefully and toast on other side. Transfer to a cutting board and slice into 3-4 pieces (depending on the size of the tortillas, I used big ones). Enjoy!
Tomatoes vary in juiciness, I used one that’s not too juicy so that the sauce doesn’t turn into a soup. Use tomato paste or sundried tomatoes if you feel the fresh tomato you used is too juicy to thicken up the sauce.
Okay, so next week, because once I try one thing I have to make a million different versions of it, I have another quesadilla recipe coming up with beans, cheese and other stuff in it. Stay tuned. After that we’ll eat quinoa for a while. You’ll see. I’ve been making a lot of recipes lately. Good times.
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