Veggie Pizzadillas Recipes
VEGGIE PIZZADILLAS
I make this for Meatless (lacto-ovo) Monday Meals. It is a big hit! The flavor profile is complex and savory and you can add a dash of hot sauce to spice things up even more. I cut the pizzadillas in half for the kids.
Provided by innermuse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tortillas on baking sheet covered with foil; lightly brush each with olive oil, and prick all over with fork.
- Bake tortillas in the preheated oven until they are puffed and golden, 5 to 6 minutes. Remove from oven and allow to cool on cooling rack.
- Heat remaining olive oil in a large skillet over medium heat. Add onion, poblano chile, and red bell pepper; cook and stir until onions are translucent and lightly browned, 8 to 10 minutes. Stir in black beans, corn, garlic, oregano, and salt; cook and stir until mixture is heated through, about 5 minutes.
- Return tortillas to the foil-lined baking sheet in a single layer; spoon 1 tablespoon enchilada sauce over each tortilla. Top with 1/4 of the black bean and corn mixture and 1/4 of the shredded Mexican cheese.
- Bake pizzadillas in the preheated oven until cheese has melted, 5 to 6 minutes.
- Remove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.
Nutrition Facts : Calories 547.2 calories, Carbohydrate 56.1 g, Cholesterol 48.6 mg, Fat 26.8 g, Fiber 11.9 g, Protein 23.7 g, SaturatedFat 12.8 g, Sodium 1014.1 mg, Sugar 6.2 g
PIZZADILLAS
This is one of those recipes that is so quick and easy that I have been using it for years now without needing to take another look at it. So I can't figure out where I originally got the idea. Delicious and easy to adjust to your tastes!
Provided by Starrynews
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Spread pizza sauce on one tortilla.
- Sprinkle with cheese.
- Add toppings of your choice, or add some extra cheese and keep it simple.
- Top with second tortilla.
- Spray the outside of the pizzadilla with spray butter or non-stick cooking spray. I find it easiest to spray the pan, place the pizzadilla in the pan, and then spray the top side, so that all of the ingredients won't fall out trying to juggle it.
- Cook until golden brown and cheese is melted in a pan over medium heat, flipping once.
- Cut into wedges. Use remaining sauce for dipping!
Nutrition Facts : Calories 244.3, Fat 7.9, SaturatedFat 2.6, Cholesterol 12.3, Sodium 809.2, Carbohydrate 34.4, Fiber 1.7, Sugar 5.8, Protein 8.7
PIZZADILLAS
Provided by Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Lay all tortillas on counter. Sprinkle each very generously with cheese on each tortilla. Drizzle with a few ounces of sauce. Spread pepperoni and sausage over cheese and cover with remaining cheese. Fold over each tortilla to form a half-moon quesadilla. In a heated, large nonstick pan, brown both sides of quesadillas. Bake pizzadillas in a 350 degree F oven for 5 minutes. Cut each pizzadilla into quarters and serve with remaining pizza sauce for dipping.
- Series: Man Kitchen
- Episode: Pizzadillas (Ep. 1)
PIZZADILLAS
Create 'pizza' wedges using flour tortillas and a cheese and tomato filling. We added salami, but olives or mushrooms work as veggie options
Provided by Sarah Cook
Categories Canapes, Snack
Time 30m
Yield Serves 4 as a snack or 8 with other party food
Number Of Ingredients 6
Steps:
- Lay out the tortillas on your work surface. Mix together the tomato sauce, mozzarella, 1 tsp of the oregano and a good grinding of black pepper. Spread over each tortilla, then arrange the salami over 4 tortillas. Sandwich the other 4 tortillas on top.
- Heat a non-stick frying pan over a medium heat. Mix the oil with the remaining oregano and brush over each side of the pizzadillas. Fry them for 2-3 mins on each side until golden and crisp, and the cheese has melted. Cut into wedges with a pizza wheel and serve.
Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium
VEGGIE PIZZADILLAS
I make this for Meatless (lacto-ovo) Monday Meals. It is a big hit! The flavor profile is complex and savory and you can add a dash of hot sauce to spice things up even more. I cut the pizzadillas in half for the kids.
Provided by innermuse
Categories Mexican Recipes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tortillas on baking sheet covered with foil; lightly brush each with olive oil, and prick all over with fork.
- Bake tortillas in the preheated oven until they are puffed and golden, 5 to 6 minutes. Remove from oven and allow to cool on cooling rack.
- Heat remaining olive oil in a large skillet over medium heat. Add onion, poblano chile, and red bell pepper; cook and stir until onions are translucent and lightly browned, 8 to 10 minutes. Stir in black beans, corn, garlic, oregano, and salt; cook and stir until mixture is heated through, about 5 minutes.
- Return tortillas to the foil-lined baking sheet in a single layer; spoon 1 tablespoon enchilada sauce over each tortilla. Top with 1/4 of the black bean and corn mixture and 1/4 of the shredded Mexican cheese.
- Bake pizzadillas in the preheated oven until cheese has melted, 5 to 6 minutes.
- Remove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.
Nutrition Facts : Calories 547.2 calories, Carbohydrate 56.1 g, Cholesterol 48.6 mg, Fat 26.8 g, Fiber 11.9 g, Protein 23.7 g, SaturatedFat 12.8 g, Sodium 1014.1 mg, Sugar 6.2 g
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