Pepperoni Pizzadilla

Name: Pepperoni Pizzadilla
Ingredients: 1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla (do not use a reduced-carb one); 1 1/2 ounces (scant 1/2 cup) finely shredded reduced-fat mozzarella cheese (no more than 3 g fat per ounce; I used Lucerne, found at Safeway chains); 6 slices turkey pepperoni; 1 tablespoon canned, drained, sliced black olives; 2 pinches dried oregano; 2 tablespoons low-fat marinara or pizza sauce (lower-sodium if possible), reheated if necessary

6 ingredients

17 steps

Ingredients

1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla (do not use a reduced-carb one)
1 1/2 ounces (scant 1/2 cup) finely shredded reduced-fat mozzarella cheese (no more than 3 g fat per ounce; I used Lucerne, found at Safeway chains)
6 slices turkey pepperoni
1 tablespoon canned, drained, sliced black olives
2 pinches dried oregano
2 tablespoons low-fat marinara or pizza sauce (lower-sodium if possible), reheated if necessary

Directions

1

Place a medium nonstick skillet over medium heat.
2

When hot, put the tortilla in the pan (no need to add any fat).
3

Sprinkle half the cheese evenly over half the tortilla, followed by the pepperoni, the olives, the oregano, and the remaining cheese.
4

Fold the bare half over the filling.
5

Cook the tortilla until the cheese on the bottom half is mostly melted and the tortilla is lightly browned in spots, about 2 minutes.
6

Then, using a spatula, carefully flip the quesadilla.
7

Continue cooking it until the cheese is completely melted and the bottom is lightly browned in spots.
8

Slice the quesadilla into 4 wedges.
9

Serve immediately with marinara on the side for dipping.
10

Calories: 241
11

Protein: 17g
12

Carbohydrates: 28g
13

Fat: 8g
14

Saturated Fat: 2g
15

Cholesterol: 29mg
16

Fiber: 4g
17

Sodium: 820mg