Chef Bruno combines two classic cuisine styles in one easy Mexican/Italian dish.
My son recently asked me to cook something for dinner. I was tired and didn’t feel like cooking, but he kept asking. Finally, I dug around in the refrigerator, came up with some ingredients for this Mexican/Italian dish and made it for him. He loved it! The Italian Quesadilla is a great dish to make if you get home late from work and don’t have a lot of time to spend in the kitchen. It’s quick and easy, and most of the ingredients can be found in the same aisle in your supermarket. The Italian Quesadilla also makes great leftovers, so send it with your kids to school tomorrow or save it for an afternoon snack when they get home! Mangia!
½ c. pizza sauce
6 7” flour tortillas
2 c. Monterey Jack Cheese
(with or without peppers), shredded
1/3 c. pepperoni, finely chopped
3 tbsp. ripe black olives, sliced and pitted
Spread some of the pizza sauce on half of each tortilla, then sprinkle on some of the cheese. Add more sauce on top of the cheese. Add the pepperoni and black olives. Fold the tortilla in half and gently press the edges down.
In a large cast-iron skillet, cook two or three tortillas at a time over medium heat for about 4 minutes, or until the cheese melts. Turn only once while cooking. Once they’re heated through, cut the tortillas into three triangular-shaped pieces and serve.