If you need a quick & easy meal, meatball quesadillas are just the thing. This tasty Italian spin on crispy, cheese stuffed tortillas is a yummy way to use up leftover meatballs and 100% picky eater approved!
- 1 14 oz bag frozen meatballs thawed and cut in half
- 1 24 oz jar spaghetti sauce any flavor
- 2-3 cups shredded mozzarella cheese
- 10 + flour tortillas
Spray a skillet with non-stick cooking spray.
Place a tortilla half-way into the pan. Just allow the other half to drape over the edge.
Sprinkle half of the tortilla with cheese, then place the meatball halves randomly all over the cheese.
Spoon the spaghetti sauce over top, maybe two tablespoons per quesadilla.
Sprinkle with more cheese.
Fold the second half of the tortilla over top of the filling, closing it.
Heat on medium until the bottom of the tortilla gets crispy and the cheese on the bottom layer is nice and melted.
Carefully, and using spatulas (I use two: one to hold it closed and another to flip) flip the quesadilla onto it’s other side, cooking (again) until the tortilla is nice and crisp on that side and the cheese is melted.
Remove the cooked quesadilla to a plate, and continue cooking more quesadillas as needed. Use a pizza cutter to cut it into slices (easier for little AND big hands to eat).
Repeat until you've made enough and serve the cut quesadillas with a side of marinara sauce, or just enjoy them as is.
Calories: 286kcal | Carbohydrates: 20g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 741mg | Potassium: 420mg | Fiber: 2g | Sugar: 5g | Vitamin A: 461IU | Vitamin C: 5mg | Calcium: 160mg | Iron: 2mg