Pesto and Pepperoni Quesadillas

*This recipe uses a seasoning blend found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasoning for your pantry! 
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flour tortillas
prepared Basil and Garlic Pesto (recipe here)
shredded mozzarella

  1. Place one tortilla on the counter and top with a small portion of the prepared pesto.  Spread to cover it almost to the very edge. 
  2. Add a layer of pepperoni and top with shredded mozzarella. (option: prepare without pepperoni or add slices of tomato instead of pepperoni) 
  3. Brush or spray a small portion of olive oil in a warm skillet and gently place the layered quesadilla into to it.  
  4. Cook on this one side until it begins to brown.  Then flip and cook the second side to the same color.  
  5. Remove from skillet and cut into quarters.  Serve warm.  
NOTE: To get grilling marks, consider using a panini press instead of a stove top skillet.  
Be careful to not use too much pesto.  THIS IS TOO MUCH {oops!}
I had put the ingredients away by the time I realized this was more than necessary...
so I decided to just tell you not to do as I did but as I say {wink}

Pepperoni is optional...I like it as a snack without it.
CONSIDER...adding slices of tomato instead ~ now THAT would be a nice appetizer for a party! 

This is being cooked on my panini maker...LOVE IT...even my teens can make their own creations on this thing.
It has a permanent spot on my limited counter's THAT handy!

This was a nice lunch break day!
(served with sliced tomatoes drizzled in a little of the same pesto on the quesadillas)

Tami's Tips:
These are great for a variety of uses:
  • party appetizers
  • after school snacks
  • quick lunch (nice with a bowl of tomato soup!)
  • side dish for an Italian style entree

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