Keto Pizzadillas and Grilled Vegetable Quesadillas
Two crispy quesadilla variations featuring Italian-Mexican fusion flavors. Pizzadillas combine marinara sauce and mozzarella between tortillas for a pizza-inspired twist, while grilled vegetable quesadillas pack colorful sautéed peppers and zucchini with melted cheese. Both are pan-fried until golden and crispy, creating satisfying handheld meals perfect for quick weeknight dinners, casual entertaining, or kids' lunch boxes. The combination offers variety in one recipe, letting you make both styles from the same ingredient base.
Ingredients
- 12 10-inch wrapscorn tortillas1:1gluten-free
Use smaller portions for smaller tortillas
- 1 8-ounce bag shredded mozzarella cheese
- 26 ounces Tuscanini Marinara Sauce
- 3 scallions, sliced into thin circles
- 1 green pepper, cut into thin strips
- 1 red pepper, cut into thin strips
- 1 yellow pepper, cut into thin strips
- 1 orange pepper, cut into thin strips
- 1 zucchini, cut into thin strips
- 1 teaspoon oil
- 1 teaspoon salt
Instructions
- 1
Heat large frying pan over medium-high heat
- 2
Spray pan with nonstick cooking spray and place wrap in pan
- 3
Cook wrap for one minute
- 4
Spread with two tablespoons marinara sauce in thin layer
- 5
Sprinkle with cheese and cook for two minutes until cheese starts to melt
- 6
Place second wrap on top and push down
- 7
Cook for one minute then flip
- 8
Cook additional 30 seconds
- 9
Remove from pan and cut into wedges
- 10
For vegetable version, add oil, scallions, peppers and zucchini to heated pan
- 11
Season vegetables with salt and sauté until soft, about 10 minutes
- 12
Remove vegetables and set aside
- 13
Spray same dry pan with cooking spray
- 14
Place wrap in pan and cook one minute
- 15
Add fourth of sautéed vegetables on top
- 16
Sprinkle with cheese and wait for melting
- 17
Top with second wrap and push down gently
- 18
Cook two minutes then flip
- 19
Cook one more minute
- 20
Remove and slice into wedges
- 21
Serve with marinara sauce for dipping
Tips
Make sure pan is completely dry before cooking second batch to prevent sticking
Cut vegetables into uniform thin strips for even cooking and better texture
Press down gently on top tortilla to help seal edges and prevent filling from spilling
Good to Know
Refrigerate assembled quesadillas up to 2 days, reheat in dry pan
Sauté vegetables up to 1 day ahead and refrigerate
Serve immediately while crispy and cheese is melted
Common Mistakes
Use thin sauce layer to avoid soggy tortillas
Ensure pan is dry between batches to prevent sticking
Do not overfill with vegetables or cheese will not melt properly
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
Different vegetable combination
FAQ
Can I make these ahead of time?
You can sauté vegetables a day ahead and assemble just before cooking. Cooked quesadillas are best served immediately but can be reheated in a dry pan.
What if I do not have all the pepper colors?
Use any combination of bell peppers you have available. Three to four peppers total will provide enough filling for the recipe.
How long do leftovers keep?
Refrigerate leftover quesadillas up to 2 days. Reheat in a dry skillet over medium heat until warmed through and crispy again.