Meal

Tomatillo Pizza-dillas

Provolone cheese holds pairs of corn tortillas together for quesadilla-style pizza bases. If you can’t find tomatillos, use thinly sliced Roma or cocktail tomatoes.

Provolone cheese holds pairs of corn tortillas together for quesadilla-style pizza bases. If you can’t find tomatillos, use thinly sliced Roma or cocktail tomatoes.

Servings
8

Ingredients

  • 4 tomatillos, husked, rinsed, and sliced
  • 1/2 tsp. olive oil
  • 1/2 tsp. dried oregano
  • 8 slices reduced-fat provolone cheese
  • 16 5-inch corn tortillas
  • 1/2 cup prepared salsa

Preparation

1. Preheat oven to 425°F.

2. Toss together tomatillos, oil, and oregano in medium bowl. Season with salt and pepper, if desired. Set aside.

3. Sandwich 1 slice provolone between 2 tortillas, and set on baking sheet. Repeat with remaining tortillas and cheese slices. Top each tortilla “crust” with 1 Tbs. salsa. Drain or shake excess liquid from tomatillo slices, and arrange slices on top of pizzas. Sprinkle with Jack cheese.

4. Bake 6 to 8 minutes, or until tomatillos are soft and cheeses are melted. Cool 2 to 3 minutes before serving.

Nutrition Information

  • Calories 186
  • Carbohydrate Content 18 g
  • Cholesterol Content 22 mg
  • Fat Content 8 g
  • Fiber Content 3 g
  • Protein Content 10 g
  • Saturated Fat Content 5 g
  • Sodium Content 488 mg
  • Sugar Content 4 g