Description
Pepperoni Pizza Quesadillas — crunchy tortilla pockets stuffed with melted pizza cheese and spicy pepperoni. Ready in about 15 minutes, these are perfect for quick dinners, snacks, or a crowd-pleasing appetizer. Serve with warm marinara for dunking.
Ingredients
Scale
- 4 medium flour tortillas
- 1½ cups shredded mozzarella
- ½ cup shredded cheddar (optional, for extra tang)
- ½ cup sliced pepperoni
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil or butter (for the pan)
- ½ cup pizza or marinara sauce (for dipping)
Instructions
- Warm the pan. Heat a large frying pan over medium heat and add the oil or butter, swirling to coat the bottom.
- Layer the filling. Lay one tortilla flat on a clean surface. On half of the tortilla, sprinkle a good layer of mozzarella (and cheddar if using), arrange pepperoni slices on top, and dust with oregano and garlic powder. Fold the empty half over the filling so you have a semicircle.
- Toast until melty. Transfer the folded tortilla to the hot pan. Cook 2–3 minutes per side, pressing gently with a spatula to get an even, golden crust and help the cheese melt. Flip carefully so the quesadilla stays intact.
- Finish the batch. Repeat the assembly and cooking process with the remaining tortillas and fillings.
- Slice and serve. Let the finished quesadillas rest for a minute, then cut each into wedges. Serve immediately with warm marinara or pizza sauce for dipping.
Notes
- Notes & Variations
- Mix it up: Swap pepperoni for cooked sausage, diced ham, or sautéed mushrooms. Add a few basil leaves after cooking for fresh flavor.
- Make them cheesy: Add a spoonful of cream cheese or a smear of ricotta before folding for extra richness.
- Crispier result: Brush the tortilla lightly with oil or butter before cooking; it browns more evenly.
- To bake: Arrange folded quesadillas on a baking sheet and bake at 400°F (200°C) for 8–10 minutes, flipping once, until crisp and golden.
- Storage & Reheating
- Fridge: Store leftovers in an airtight container up to 3 days.
- Reheat: Re-crisp in a skillet or toaster oven for best texture. Microwaving will soften the tortilla.
- Pro tip: Press the quesadilla gently while it cooks — that extra pressure ensures even browning and full, gooey cheese melt.
Nutrition
- Serving Size: 4 servings
- Calories: 330
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg