Print Recipe

Pizza quesadillas

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main meal
Servings: 4
Author: Becca @ Amuse Your Bouche


  • 1 tbsp oil
  • 1 onion, diced
  • 200 g mushrooms, diced (~ 2 1/2 cups when diced) - plus a few slices for topping, if desired
  • 2 bell peppers, diced (I used red and orange)
  • 3 cloves garlic, minced
  • 1 tbsp basil pesto
  • Salt
  • Black pepper
  • 4 large flour tortillas
  • 300 g pizza sauce (~ 1 cup)
  • 125 g grated cheese (~ 1 cup) - I used a mixture of mozzarella and cheddar
  • Fresh basil, to serve (optional)


  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Heat the oil in a large frying pan, and add the onion, mushrooms, peppers, and garlic. Cook over a medium heat for 5 minutes, stirring regularly, until the vegetables are soft.
  • Remove the vegetables from the heat, and add the basil pesto and a pinch of salt and pepper. Mix well.
  • Spoon a quarter of the vegetable mixture along the centre of one of the large flour tortillas, and tightly roll. Place the tortilla seam side down in a baking dish, and repeat with the remaining vegetables and tortillas.
  • Pour the pizza sauce over the enchiladas, and top with the grated cheese. Top with a few extra slices of mushroom.
  • Bake for around 30 minutes, or until the cheese topping is crispy and golden brown. Serve topped with fresh basil if desired.