Veggie Pizza Quesadilla Pockets (Printable)
Melty cheese and veggies tucked in crunchy tortillas with tomato sauce, for a flavorful handheld meal.
# Ingredient List:
→ Vegetables
01 - 1 cup diced bell pepper
02 - 1 cup chopped mushrooms
03 - 1/2 cup sliced red onion
04 - 1/2 cup baby spinach leaves
→ Cheeses
05 - 1 cup shredded mozzarella cheese
06 - 1/4 cup grated Parmesan cheese
→ Base & Sauce
07 - 4 large flour tortillas
08 - 3/4 cup pizza sauce
09 - 1 tablespoon olive oil
# Directions:
01 - Wash and dice bell pepper, mushrooms, and red onion, then set aside.
02 - Preheat a large nonstick skillet over medium heat and add olive oil.
03 - Add bell pepper, mushrooms, and onion to the skillet and cook for 3-4 minutes until softened.
04 - Lay tortillas flat and spread 3 tablespoons of pizza sauce on each tortilla. Sprinkle mozzarella and Parmesan cheeses evenly.
05 - Distribute sautéed vegetables and spinach equally on one half of each tortilla. Fold over and press edges firmly.
06 - Place folded tortillas in the skillet and cook for 2-3 minutes per side until golden brown and cheese is melted.
07 - Slice pockets into wedges. Serve warm.
# Expert Advice:
01 -
- Quick prep and cook time makes this perfect for busy nights
- Uses common veggies and fridge staples
- Customizable with your favorite pizza toppings or whatever you have on hand
- Loved by both kids and adults which means no dinner complaints
02 -
- Great source of vegetables and calcium from the cheese
- Pockets are freezer-friendly and reheat in the toaster oven
- Can be cut into smaller wedges for party snacks or kid lunches
03 -
- Do not skip the step of pre-cooking the veggies or the pockets can get soggy
- Letting the pockets rest for a minute before slicing keeps the cheese from spilling out
- If you want extra flavor try adding a sprinkle of Italian herbs or red pepper flakes inside the filling