[In your best Jerry Seinfeld voice]: “What’s the deal with the pizza-dilla? Is it pizza? Is it quesadilla? Make up your mind!” Well, Jerry, we’re here to tell you, these pizza-dillas are the best of both worlds: Quesadillas loaded with your favorite pizza toppings, like gooey mozzarella and Italian cheese, bell pepper, and Italian chicken sausage in a tangy marinara sauce. But what makes pizza-dilla better than pizza? The flour tortillas are quicker to cook than pizza dough, making this meal a one-pan weeknight wonder. That sounds like a pretty good i-dilla to us!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Green Bell Pepper
Italian Chicken Sausage Mix
Flour Tortillas(ContainsWheat, Soy)
Italian Cheese Blend(ContainsMilk)
• Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. • Heat a large, dry, preferably nonstick, pan over high heat. Add bell pepper, a pinch of salt, and a small splash of water to hot pan. Cook, stirring occasionally, until bell pepper is softened and water has absorbed, 2-3 minutes.
• Add a drizzle of oil and sausage* to pan with bell pepper. Cook, breaking up meat into pieces, until sausage is almost cooked through, 2-4 minutes. • Stir in marinara sauce. Cook, stirring occasionally, until sausage is coated and cooked through, 1-2 minutes more. • Turn off heat; transfer sausage mixture to a plate. Wash out pan.
• Place tortillas on a clean work surface. • Evenly sprinkle one half of each tortilla with mozzarella. Top with sausage mixture, then sprinkle with Italian cheese. • Fold tortillas in half to create quesadillas.
• Heat 1 TBSP butter (2 TBSP for 4 servings) in pan used for sausage over medium-high heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 2-3 minutes per side. (For 4, cook quesadillas in batches.) TIP: Lower heat if quesadillas begin to brown too quickly. • Transfer quesadillas to a cutting board; slice into thirds and divide between plates. Serve.