Pepperoni Pizza Quesadillas (Print Version)
# Ingredients:
→ Sautéed Vegetables
01 -
1 teaspoon olive oil or butter for cooking
02 -
¼ cup yellow onion, finely diced
03 -
¼ to ½ cup bell peppers, diced (any color)
04 -
½ teaspoon Italian seasoning
05 -
½ teaspoon dried basil
06 -
Salt and pepper to taste
→ Quesadilla Assembly
07 -
8 medium flour tortillas (8-inch)
08 -
½ to 1 cup marinara or pizza sauce
09 -
1 cup freshly grated mozzarella cheese
10 -
4 to 6 oz sliced pepperoni
# Instructions:
01 -
Heat olive oil or butter in a cast iron skillet over medium-high heat. Add the diced onions and bell peppers along with Italian seasoning, basil, salt, and pepper.
02 -
Cook the vegetables for 3-4 minutes, stirring occasionally, until they're soft and fragrant. Remove from heat and set aside.
03 -
Lay out 4 tortillas and spread a generous layer of marinara or pizza sauce on each one, leaving a small border around the edges.
04 -
Divide the sautéed vegetables, pepperoni slices, and mozzarella cheese evenly among the 4 sauced tortillas, spreading everything out nicely.
05 -
Place the remaining 4 tortillas on top of each filled tortilla, pressing down gently to help everything stick together.
06 -
Heat the same skillet over medium heat and place one quesadilla in the pan. Cook for 2-3 minutes until the bottom is golden brown and crispy.
07 -
Carefully flip the quesadilla and cook another 2-3 minutes until the second side is golden and the cheese is completely melted inside.
08 -
Repeat the cooking process with the remaining quesadillas. Let each one cool for a minute, then slice into wedges and serve hot.
# Notes:
01 -
Use freshly grated mozzarella for the best melting results
02 -
Don't overfill the quesadillas or they'll be messy to flip
03 -
The pizza sauce helps the tortillas stick together and adds authentic pizza flavor
04 -
These can be cut into smaller triangles to serve as party appetizers