Pepperoni Quesadillas (Printable Version)
Crispy pockets packed with gooey mozzarella, bold pepperoni slices, and tangy pizza sauce—a perfect mash-up of flavors.
# Ingredients:
→ Cooked Veggies
01 -
A teaspoon of either butter or olive oil for the pan
02 -
A quarter cup of diced yellow onion, chopped small
03 -
1/4 to 1/2 cup chopped bell peppers (any color works)
04 -
Half a teaspoon of dried basil
05 -
Italian herbs, 1/2 teaspoon
06 -
Salt and black pepper as needed
→ Putting It Together
07 -
Eight 8-inch flour tortillas
08 -
Half to 1 cup pizza or marinara sauce
09 -
1 cup mozzarella cheese, shredded fresh
10 -
4 to 6 ounces of pepperoni, sliced
# Steps:
01 -
Put a cast iron skillet on medium-high and add butter or olive oil. Throw in the chopped onion, bell peppers, some salt, pepper, basil, and Italian seasoning.
02 -
Stir the veggies every so often while cooking for 3-4 minutes. Once they’re tender and smell amazing, take them off the heat.
03 -
Take 4 tortillas and spread the marinara sauce on each. Leave a bit of space around the edges to prevent mess.
04 -
Split the cooked veggies, mozzarella, and pepperoni between the 4 sauced-up tortillas, spreading them out evenly.
05 -
Top each loaded tortilla with another tortilla. Gently press them together so everything holds in place.
06 -
Warm a skillet on medium heat and place a quesadilla on it. Cook for 2-3 minutes, letting the bottom get golden and crispy.
07 -
Turn the quesadilla carefully and let the other side cook for another 2-3 minutes till golden brown and the cheese inside is melted.
08 -
Cook the rest of the quesadillas the same way. Cool them for a minute, slice into sections, then serve while hot.
# Notes:
01 -
Grate mozzarella fresh for a better melt
02 -
Don’t overstuff them—flipping gets tricky
03 -
Pizza sauce makes the tortillas stick and gives them that pizza taste
04 -
Turn them into bite-size pieces for parties