I made this using some leftover Slow Cooker Meatballs with Marinara Sauce that I had. You can use just the meatballs if you prefer, but the marinara sauce really adds a lot of flavor to these quesadillas. They can get a little messy if some of the sauce oozes out, but good things are usually a little messy right? Most quesadillas are cooked on a griddle or in a pan, but I baked these bad boys in the oven. You can get more made by using a baking sheet, rather than only doing a few at a time in a pan.
Here’s what you need:
*8 inch four tortillas, or larger
*Slow Cooker Meatballs with Marinara Sauce; cut the meatballs in half or even smaller if your meatballs are pretty big. You want them to fit nicely in the tortillas. *Note: If you are using leftover meatballs and marinara sauce, warm them up slightly in the microwave. This helps them warm up faster in the quesadilla rather than if they were cold.
*shredded cheese; I used a Colby Monterrey Jack blend
*non stick spray
Preheat oven to 400°
Spray a large baking sheet with no stick spray. Lay a flour tortilla on the baking sheet. Place a few meatballs and some of the marinara sauce on the tortilla close to the center.
Sprinkle on the cheese over the meatballs.
Fold over the side to enclose the tortilla, pressing down gently to help hold the sides together. Repeat with the rest of the tortillas.
Bake for 5 minutes. Turn each tortilla over and continue to bake 3 to 4 minutes more or until the cheese is melted and the tortillas are a light golden brown.
Serve and enjoy!