Let me just say that these are a great idea. I was hesitant to make them for a party, because I am known as the Martha Stewart of my group of friends, and I usually spend lots of time and effort on everything I make. I didn't want to ruin my reputation by making something easy, but I was running out of time! For this recipe, I used two 10" tortillas for each quesadilla-- one on the bottom and one on top. When they were done, I cut them with a pizza cutter for cute pizza-slice-shaped appetizers. For the sauce in the quesadillas, I used my favorite pizza sauce recipe: 3 (8 oz) cans of tomato sauce, 1 (6 oz) can of tomato paste, 1 tablespoon dried oregano, 1 1/2 teaspoons dried marjoram, 1 1/2 teaspoons dried basil, 1 teaspoon garlic salt, and 1 tablespoon plus 1 teaspoon white sugar. (Combine all in saucepan, bring to a simmer to combine flavors, and adjust seasonings to taste. Use leftovers dipping sauce for the quesadillas!) I used mozzerella cheese, pepperoni, sun-dried tomatoes, and sliced italian sausage links inside, and they were sooooooooo good. One thing to note-- these hold together really well if you put cheese down as the first layer (after sauce) and again as the last layer after the other ingredients. Everyone thought these were great. I called them PIZZADILLAS. Yum, yum!

We used to have a caterer that brought these into work and I would buy one every time. This is exactly how there were made except the also had suasage, canadian bacon and supreme (that had pepperoni, sausage and green peppers). You can play around with these and they're very tasty! They also make a quick lunch!

These are so good! We have them almost every week now.:-) I did make a couple of changes. We used cheddar and mozzerella cheese, and we added olives and sauteed mushrooms with the pepperoni for "toppings" Also so we don't burn them, we cook on the stove until the tortilla is golden and then put the on a cookie sheet in a heated oven. That way the cheese melts and they stay warm while the others are be cooked. Thanks for the recipe!!

My mom has made these for 20+ years. She, however, put down foil, then a tortilla and the fixings *yes cheese first and last* then folded tortilla over and sealed the foil up and put them *IN* the oven for 30 minutes at 350 degrees. I make this often when the kids are feeling picky and I am in a pinch for dinner or lunch or snack time.

Very good, and simple! I didn't use any butter at all...I used a nonstick pan, and didn't need to use anything. I want to stress what another reviewer said..put cheese down as the first and last layer, and they hold together really well. The recipe says to use a tablespoon of sauce on each one, but I like a lot of sauce, so I put a few spoonfuls on each one. They were very messy! Next time (and there WILL be a next time) I will follow the recipe and use the correct amount of sauce! Or I might try just serving the sauce on the side. I served them with a little salad, it made a cute little dinner for my husband and me! Yum!

this was so simple and delicious. it took about 5 minutes to make lunch and the kid's loved them!

Since I'm pretty much obsessed with any form of pizza, I've been making these for years. I use mozzarella, store brand pizza sauce (which I like better than the brand name), and turkey pepperoni. I use cooking spray instead of butter. I sometimes eat these as a wrap, cold with fresh tomato, kind of like a pizza lunchable (some think it's gross, but I like it) and also pop them in the toaster oven or microwave.

I was disappointed but it was my fault. My oven is broken and until I get it fixed I get by with the stove top, microwave and toaster oven. I had been craving pizza, which is one of the few things I really need a full size oven for, and this sounded like a great idea to make “pizza” on the stove top in a skillet. We like our pizza with all the goodies so I tried to load up the tortillas with onions, mushrooms, black olives, peppers, sausage, pepperoni and cheese. They were so full that the cheese didn’t melt all the way through the fillings to hold it together and they were very messy to flip. The fillings fell out all over the skillet. I used the 2 tortilla method-one on the top and one on the bottom- instead of the fold over method. Also cooking the tortillas long enough to heat all the fillings tended to make the tortillas tough and rubbery. I did try to anticipate this and even pre-cooked the onions and peppers a couple of minutes in the microwave. I never did cut them into wedges. They were already too messy. I was expecting the flavor to be just like a thin crispy crust pizza. The pizza filling was tasty just like pizza but my head kept insisting that I ought to be tasting something Mexican between the tortillas. This is the one single reason I wouldn’t make these again even though the method could be refined for less cooking of the tortillas and making them stick together better with the cheese for flipping. Perhaps folding them up like burritos to keep the fillings i

very fast to put together/cook. nice alternative to traditional quesadillas and pizza. i added a little more cheese on top of the pepperoni to ensure a good "seal" with the top half of the tortilla. versatile recipe because you can choose your own fillings. perfect for a quick lunch or no-fuss dinner.

What a great idea! My son makes Mexican quesadillas almost everyday for a fast lunch-now he has something new to eat. These are so versatile, we added some sauted mushrooms, onions and bell pepper to ours to have with an antipasto salad I made one warm evening.