Craving pizza? Want it for dinner tonight but just don't have the time to make it? Give some Pizza Quesadillas a try! Filled with Italian sausage and dipped in no-cook pizza sauce, they might just be your new favourite way to enjoy some 'za!
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Who doesn't love pizza? In our house, it is constantly inspiring different meals, such as Easy Pizza Bowls!
And lately, pizza has been making its appearance as these Italian Sausage Quesadillas. With just a few ingredients, they replicate the flavours right down to being able to eat it by the slice!
And as a bonus, this recipe makes a LOT of filling! So you can enjoy it for dinner for the night and then freeze the leftover filling for an even quicker dinner another night.
The Ingredients
- Italian Sausage- I typically use spicy Italian pork sausage but sweet Italian sausage will also work. Ground Italian sausage (that is not in links) will also work- just cook and crumble it in the first step instead.
- Bell Peppers- I like to use a combination of colours.
- Red Onions- Yellow or white onions can be used instead.
- Mozzarella- Feel free to use another melty cheese.
- Corn Tortillas- Wheat or Oat tortillas will also work.
The Method
1. Cook sausages. In a large skillet, add the sausages, cover and cook for 8-10 minutes, flipping halfway until cooked through to 165 F. Remove to a plate.
2. Saute onions and peppers. If there is excess grease from the sausage, drain most of it off but retain 1 tablespoon to cook the vegetables in. If there is not as much grease, add 1 tablespoon of olive or avocado oil. Add the onions and peppers and cook over medium heat until nearly softened (about 10 minutes), stirring often.
Meanwhile, slice the sausages into rounds. Once the vegetables are nearly tender, return the sliced sausage to the skillet and cook for about 5 additional minutes. The vegetables should be lightly caramelized and the sausage should be somewhat browned. Remove filling from heat.
3. Assemble quesadillas. Corn tortillas tend to be less pliable so I find that when making corn tortilla quesadillas, it works best to assemble them with two tortillas rather than trying to fold them. For 6 inch corn tortillas, layer:
- Tortilla
- 2 tablespoon shredded cheese
- ½ cup pepper/sausage filling
- 2 tablespoon shredded cheese
- Tortilla
Alternate Tortillas- Have you heard of 2-ingredient oat tortillas? They are another easy gluten free tortilla that you can make and they work wonderfully for Oat Tortilla Quesadillas! Assemble toppings on one half of the tortilla and then fold in half and cook as per the recipe directions. And if you are using wheat tortillas, use this same folded assembly. (If using a 6-inch tortilla, use half the amount of toppings that are listed above for corn tortillas but use the same amount if using 9-inch tortillas.)
4. Cook quesadillas. Either remove the filling to a separate bowl or assemble all of the quesadillas first. Wipe out the skillet and place over medium heat. Set 1-3 quesadillas into the skillet (depending on the size- you don't want them to be crowded/overlapped).
Cover and cook for 3-4 minutes. The cheese should be starting to melt (especially the bottom layer). Flip the quesadillas and continue to cook for 2-3 additional minutes, uncovered. The cheese should be fully melted and the tortillas should be toasted and crispy.
5. Slice. I find that a pizza cutter works best to slice quesadillas!
6. Serve! I highly recommend dipping them in this quick Pizza Sauce.
Leftovers
Make Ahead: Sausages can be cooked up to one day in advance. Onions and peppers can be cooked up to one day in advance. Or the whole mixture can be cooked up to 1 day in advance.
To Store: Leftover quesadilla mixture (unassembled) can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When ready to use, resume with step 5 in the recipe card (assembly).
Leftover assembled and cooked quesadillas can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Allow to cool completely on a wire rack before packaging so that they don't become soggy.
To Reheat: Assembled and cooked quesadillas can be reheated in the microwave until warmed through. However for best results, I recommend warming in the oven at 350 F for 5-8 minutes or reheating in a frying pan for 2-3 minutes per side over medium low heat.
Make it Your Own
- Change up the fillings- have a favourite vegetable that you love on a pizza? Feel free to add it in! Use one less pepper and add up to 1 cup of a different vegetable such as:
- Sliced mushrooms
- Tomatoes
- Spinach
- Zucchini
- Use flour or oat tortillas- I have written the recipe for corn tortillas. However, feel free to use flour or oat tortillas instead! See the note in the directions portion of the post for how to fold and fill them.
Serving Ideas
It almost goes without saying that you should dip these quesadillas in some pizza sauce. Alternatively, some Santa Fe ranch would also be tasty!
And some ideas for what to serve alongside Pizza Quesadillas:
- Crispy Oven Baked Fries
- Mixed Berry Spinach Salad
- Mediterranean Salad
- Or check out this collection of 48 Perfect Ideas for What to Serve with Pizza
Dietary Notes
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Gluten Free
- Nut Free
And if you liked this recipe...
...you might also like:
Italian Sausage Pizza Quesadillas
Ingredients
- 1 lb spicy Italian sausage
- 3 bell peppers sliced (about 3 cups)
- 1 large red onion sliced (about 2 cups)
- 24 6-inch corn tortillas
- 2 cups mozzarella shredded
- 1 cup Pizza Sauce for dipping
Instructions
- Place the sausages in a large skillet over medium heat. Cover and cook for 5 minutes. Flip the sausages and cook for an additional 3-5 minutes until cooked through. Remove to a plate. If there is a lot of grease, drain most of it but reserve 1 tablespoon for cooking the vegetables.
- If there is not enough reserved grease, add 1 tablespoon of cooking oil and then add the onions and peppers. Cook for 10 minutes, stirring often, until nearly softened.
- Meanwhile, slice the cooked sausages into thin rounds.
- When the vegetables are near tender, add the sausages and stir to combine. Continue to cook for 3-5 additional minutes until the sausages are lightly browned and the vegetables are beginning to caramelize. Remove mixture from heat.
- Assemble quesadillas. For each quesadilla, layer the following. One corn tortilla, 2 tablespoon shredded cheese, ⅓ cup sausage/pepper mixture, 2 tablespoon cheese, a second tortilla.
- Assemble all of the quesadillas or remove additional filling to a bowl. Once cooled enough to handle, wipe out the skillet.
- Place assembled quesadillas into the skillet, ensuring that they are not overlapping (you'll have to work in batches). Cover the skillet with a lid and cook over medium heat for 3-5 minutes until the bottom layer of cheese is mostly melted. Using a spatula, carefully flip each quesadilla over and continue to cook for 2-4 additional minutes until the cheese is completely melted and the tortilla is lightly toasted.
- Remove to a plate and use a pizza cutter to slice into wedges. Serve warm with pizza sauce alongside for dipping.
Notes
Nutrition
More Meal Ideas!
kushigalu
Loving these pizza quesadillas. Pinned to try this for the weekend. Thanks for the recipe.
Janessa
Thank you for your kind review, Kushigalu!
Amy
Love this fun quesadilla idea! It was the perfect easy weeknight meal for me and the kids!
Janessa
I'm glad you enjoyed this recipe, Amy!
Jess
Yesssss! Making these for dinner tonight.
Janessa
Yay! I hope you love them!
Biana
Sausage pizza and quesadillas in one? Sounds delicious and great for lunch.
Janessa
Thank you for your kind review, Biana!
Kerri
What a unique and interesting recipe! Plus its pretty simple to put together so I love it!
Janessa
Thank you for your kind review, Kerri!
Heidy
Wow, what an awesome idea! I know my kids and husband would love this! So easy to make and most of the ingredients I have! Making them as we speak!
Janessa
Yay! I hope you all love them!