Tuesday, March 24, 2015

Mexican-Italian mashup

Wow! I really took quite the hiatus from this blog. It feels good to start posting again. These pepperoni quesadillas are a tasty way to make a comeback. They are unique and delicious! Using corn tortillas is a must. I used the 6-inch tortillas, but the bigger ones would work, too. These quesadillas are great for lunch or dinner, served alongside some healthy veggies or fruit.


Corn tortillas
Spaghetti sauce or pizza sauce
1 package pepperoni slices*
Shredded cheese

Heat an electric skillet to 400-425 degrees. Lay several slices of pepperoni on skillet -- enough for one batch. (For example, I laid out 10 slices, because I needed five slices per 6-inch tortilla and could only cook two tortillas at a time.) Don't cook all the pepperoni at once, because you need each batch to have its own drippings. Cook pepperoni until they release their drippings and become crispy. Using tongs, remove pepperoni from skillet to a plate lined with a paper towel. 

Swirl tortillas around in pepperoni drippings, then top half of each with sauce, a little cheese, cooked pepperonis, then a little more cheese. Doing two layers of cheese helps the quesadillas stick together. Fold over. Cook a couple minutes on each side, until golden and crispy. In the meantime, push them off to the side and start cooking the next batch of pepperoni to move things along.

Let finished quesadillas cool on paper towels, then enjoy!

*I often look for ways to reduce fat and sugar, but the reduced-fat pepperoni just didn't work in this recipe. They didn't release any drippings, and the corn tortillas really need oil in order to taste right and crisp up.

Note: This recipe is made with ingredients that are generally gluten-free, but be sure to check labels of particular brands.

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