Tia Mowry makes quesadillas 3 ways including a breakfast quesadilla, pizadilla, and dessert quesadilla!
Tia Mowry’s Quesadillas 3 Ways
Breakfast Quesadilla Wrap
In a nonstick skillet over medium heat, add 2 tablespoons butter. Add eggs, salt and pepper. Scramble eggs and remove from pan. Add sausage, with smoked paprika and remaining salt and pepper. Cook until no longer pink, about 3 to 5 minutes. Remove to towel line plate. Wipe down skillet with paper towel.
Top a large tortilla with half cheddar cheese, eggs, sausage and remaining cheese. Fold the edges of the large tortilla towards the center, creating pleats.
In skillet add 1 tablespoon butter, when melted, flip over tortilla so the pleats are on the bottom and add to skillet. This will keep the quesadilla from opening. Cook for 3 to 5 minutes then flip, and cook until golden brown. Remove to plate. (can pre-make up until this point and freeze, but let cool completely before freezing) Top with salsa, avocado, and cilantro.
Preheat oven to 425 degrees.
In a large skillet, on medium heat, add tortilla, and sprinkle with ½ cup mozzarella and half of pepperoni slices. Top with another quesadilla. Toast for 2 to 3 minutes, then flip. Spread tomato sauce over top of quesadilla. Sprinkle with remaining mozzarella, pepperoni and olives. Place skillet on oven for 3 to 5 minutes, until cheese is melted. Remove to cutting board. Cut into wedges and serve.
Apple Pie Quesadilla
In a large skillet, on medium heat, add 1 tablespoon butter. When melted add apples, honey, cinnamon, nutmeg, ginger, and salt. Saute until apples are soft, about 5 to 6 minutes. Remove to plate. Give the skillet a wipe with paper towel.
Add remaining 1 tablespoon butter, swirl to coat pan. Add tortilla and sprinkle with half of the cheese. Top with apples and spread evenly. Sprinkle with remaining cheese and top with another tortilla. Let cook for 2 minutes, then flip to toast other side.
Remove to cutting board and cut into wedges. Top with fresh whip cream or ice cream and serve.