I did it again. My love for pizza collided with my love for quesadillas. I used this cheese, but feel free to use any cheese you have on hand! I filled mine with mushrooms, onion, red bell pepper, and olives because that is what I had available. Use whatever you love to top a pizza with!
After chopping all the veggies, saute in a little bit of olive oil. Add garbanzos, salt, pepper, garlic powder, oregano, and basil to taste. You want all the liquid to get drawn out of the vegetables, so don’t omit the salt and cook them low and slow. While the veggies are cooking, spread cheese sauce on two tortillas, then add sauce over that. Once the veggies are cooked through, place them over the sauce and cheese on one tortilla, cover with the other tortilla so the sauce is touching the veggie mixture, and cook over medium-low heat until golden. Flip and repeat.
- 5 tablespoons of your favorite tomato sauce
- cheese of choice, I used 3 tablespoons of this
- 3 button mushrooms, sliced
- 3 kalamata olives, pitted and coarsely chopped
- 2 tablespoons chopped onion
- 1/3 red bell pepper, sliced
- 1/2 cup garbanzos, drained
- 2 teaspoons olive oil
- garlic powder, to taste
- oregano and basil, to taste
- salt and pepper, to taste
- 2 tortillas
Heat olive oil over medium-low heat. Add the vegetables, garbanzos, and spices and cook until most of the moisture has been drawn out of the vegetables.
Cover one side of a tortilla with cheese, then half of sauce. Repeat with other tortilla.
When vegetables are cooked, place them over the sauce on one tortilla. Cover with the other tortilla, sauce side touching the veggies.
Heat in a skillet over medium-low heat until golden and crispy. Flip and repeat with other side.