After the past few extremely busy days, I am so thankful and excited to finally sit down and relax for a little while.  Today was my last day of sitting through classes- ever!  Finals are next week, so school isn’t completely over for me, but I will be no longer attending classes on a regular basis!  Woohoo!  First plan of the day?  (Well, really, the second activity of the day after this…) NAPPING 🙂 woo!  Life is good.

Although the past few days have been really busy, I have made myself dinner every night.  I mean, we have to eat…might as well make this “obligation” a tasty treat and a relaxing break from studying!

On Sunday night, I attempted to make a pesto chicken & potato recipe, scaled down to one serving.  Unfortunately there were no pictures taken of the final product because… it was eaten too fast!   (Sorry I’m not sorry)  This recipe was modified from a Simply Potatoes recipe that my family has used for years.  Because I generally cook for one, I did not use the Simply Potatoes container (as it would be too much food for one person) or the suggested amount of chicken.  Instead, I used the following:

1 Perdue Perfect Portion Chicken Breast
1 Cup Uncooked, Diced Potatoes
2 TB Pesto
Salt, Pepper, Garlic Powder (as desired)

Heat oven to 400F.  Spray 13×9 inch glass dish with Pam Cooking Spray.  In a small bowl, mix the pesto with the potatoes until well-coated.  Place pesto-potatoes in glass dish (making sure that none are on top of each other).  Sprinkle salt, pepper, and garlic powder on chicken breast. Place chicken breast on top of potatoes.  Bake uncovered for 40-45 minutes until chicken juices run clear.  Until then, enjoy the aroma 🙂 and prepare a small side salad if desired.

This recipe was so good and reminded me of the delicious dinners I have with my family.  Because of this small cooking success, my desire to cook and create an entirely new recipe was sparked.  The next night, I made cal-za-dillas for dinner.  Cal-za-dilla?  Whaaa? Let me explain… 🙂

Sometimes I like to use common ingredients to make uncommon meals.  For example, when I eat at the dining hall I like to create unique meals.  Instead of eating the “sandwich of the day” they suggest, I make a “remix” and put my own spin on the foods they are serving.  Monday night proved to be a remix night because I used ingredients from the dining hall and from my apartment to create a delicious and different meal.  I was craving a calzone but didn’t want the associated grease.  A quesadilla also sounded good, but I generally get tired of the repetitive taste after about 5 bites.  I mean, c’mon, I like cheese and all but straight cheese and a tortilla is boringggg.  To change up this boring flavor, I imagined a meal with red sauce and vegetables added in.  Thus, the cal-za-dilla was born.
“Cal”: calzone
“za”: pizza (inspired by my meatball pizza recipe)
“dilla”: quesadilla


Hello, delicious.

Yeah, you’re right.  It was huge, delicious, and basically out-of-control.  And yes, that is only half of the cal-za-dilla.  Ready for a big meal?  Or, want to make one for someone who is?  Here’s the recipe:

1/4 diced green pepper
1/4 cup shredded mozz
1/2 mozz cheese stick
1/8 diced uncooked potato (uncooked leftovers from the night before, shh!)
1 cooked meatball (I used Anne Burrell’s recipe)
3/4 Cup Rao’s Arrabiata sauce (you can use whatever red sauce you like- but I like the spice in this one!)
1 Spinach Wrap

Heat oven to 375.  While pre-heating, place 1/2 of the shredded cheese and diced green peppers on one side of the wrap.

mmm cheese

Chop the meatball into small slices, and place on top of wrap.  Add potatoes and Rao’s arrabiata sauce.  Peel the (1/2) cheese stick into small slices (your junior high self is totally loving this, don’t lie).  Place cheese stick slices around outside of wrap, and sprinkle rest of shredded mozz on top of sauce, like this:

*stomach growls*

Fold the wrap in half, and bake in the oven for about 15-20 minutes (or until the wrap is as crunchy and warm as you would like).  Remember, the meatball is cooked so there is no raw meat involved in this dish.  You just need to bake it until it is as warm as your heart desires.

I tried putting yogurt butter on the outside of the wrap so that it would get a nice calzone crunch… and it didn’t really do anything.  If you decide to go this “crunchy” route and find something that truly gives it that extra-something, let me know what you did!  Even without the golden brown color, however, it still was a little crunchy (because the tortilla is so thin and cooked up quickly) and satisfied my overall cravings.

I mean, look at the stuffings in this guy…how could you not be satisfied?

Cal-za-dilla’s guts

Wondering how to pronounce this?  Well, it’s like kale-zah-dill-ah.  I know, I know, that’s not how you pronounce “dilla” in quesadilla.  But c’mon, I created this monster…and I watched Napoleon Dynamite too many times in high school. 😉


3 thoughts on “Cal-za-dilla?

  1. Pingback: Carb-y Comfort Food « runningchickago

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