Calzonedilla Italian Quesadilla
Elevate your weeknight meals with the irresistible "Calzonedilla Italian Quesadilla," a mouthwatering fusion of Italian and Mexican flavors! This quick and easy recipe combines the best of both worlds: the cheesy, savory goodness of a classic calzone tucked into the crispy, golden embrace of a quesadilla. Stuffed with gooey mozzarella, tangy marinara, pepperoni, tender chicken, fresh spinach, and a sprinkle of Parmesan, each bite bursts with delicious Italian zest. A touch of Italian seasoning and optional chili flakes add an extra layer of bold flavor. Perfect for busy weeknights, this family-friendly meal comes together in just 25 minutes and is served with warm marinara for the ultimate dipping experience. Whether you're craving comfort food or looking to impress on pizza night, this calzonedilla will be your new go-to favorite!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 2 cups Shredded mozzarella cheese
- 1 cup Marinara sauce
- 20 pieces Pepperoni slices
- 1 cup Diced cooked chicken
- 1 cup Baby spinach leaves
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Olive oil
- 0.5 teaspoon Optional: Red chili flakes
Instructions
Place all your ingredients within reach to make assembly quick and easy.
Lay out a flour tortilla on a clean surface and spread 2 tablespoons of marinara sauce across half of it, leaving a small border around the edges.
Sprinkle 1/2 cup of shredded mozzarella cheese over the marinara sauce.
Layer a mix of pepperoni slices, diced cooked chicken, baby spinach leaves, and a sprinkle of grated Parmesan cheese over the mozzarella.
Sprinkle 1/4 teaspoon of Italian seasoning (and red chili flakes if using) over the fillings.
Fold the tortilla in half to create a half-moon shape and gently press down to seal the edges.
Repeat the process with the remaining tortillas and fillings.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Carefully place one calzonedilla into the skillet and cook for 2-3 minutes on one side or until golden brown and crispy.
Flip the calzonedilla with a spatula and cook the other side for another 2-3 minutes until golden and the cheese is melted.
Remove from the skillet and place on a cutting board. Repeat with the remaining calzonedillas, adding more olive oil to the skillet as needed.
Allow the calzonedilla to cool for 1-2 minutes, then cut into wedges and serve warm with additional marinara sauce for dipping.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 4584 mg | 199% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.9 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2168 mg | 167% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
