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Pepperoni Pizza Quesadillas

Crispy flour tortillas filled with melted mozzarella, Parmesan, crisped pepperoni, and pizza sauce for a fast, satisfying pizza-inspired dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 flour tortillas fajita or burrito size
  • 1 teaspoon butter or olive oil for the pan
  • 1/2 cup shredded mozzarella cheese low-moisture preferred
  • 2 tablespoons Parmesan cheese freshly grated
  • 10-12 slices pepperoni
  • 2 tablespoons pizza sauce plus extra for dipping
  • 1/4 teaspoon dried oregano or Italian seasoning
  • 1 pinch garlic powder
  • 1 pinch red pepper flakes optional

Equipment

  • Medium skillet
  • spatula
  • Pizza Cutter
  • paper towels

Method
 

  1. Heat a medium skillet over medium heat with no oil. Add pepperoni slices and cook 1 to 2 minutes per side until slightly crispy and fat has rendered. Remove to paper towel-lined plate. Wipe skillet clean.
  2. Add butter or olive oil to the clean skillet over medium heat and let it melt evenly.
  3. Place one tortilla in the skillet. Spread pizza sauce in a thin layer, stopping about 1/2 inch from the edges.
  4. Sprinkle half the mozzarella and all the Parmesan over the sauce. Arrange crisped pepperoni in a single layer, then sprinkle remaining mozzarella on top. This double-cheese method bonds both tortillas together.
  5. Sprinkle dried oregano, garlic powder, and red pepper flakes if using over the top cheese layer. Place second tortilla on top and press gently but firmly with spatula.
  6. Cook without disturbing for 3 to 4 minutes until bottom tortilla is deep golden brown and crispy.
  7. Slide spatula completely under quesadilla and flip in one confident motion. Cook second side for 2 to 3 minutes until equally golden and cheese is completely melted.
  8. Transfer to cutting board and rest for 1 minute. Use a pizza cutter to slice into wedges. Serve immediately with warm pizza sauce or ranch for dipping.

Notes

Storage: Best eaten fresh. Store leftovers for up to 2 days in airtight container with parchment between pieces. Reheat in air fryer at 350°F for 3 minutes for best crispiness. Dry skillet over medium heat works as alternative. Avoid microwave which makes tortilla soggy. Topping Variations: Add pre-sautéed bell peppers or mushrooms to remove moisture first. Black olives, banana peppers, or thinly sliced red onion work well. Italian sausage instead of or alongside pepperoni creates heartier filling. Cheese Variations: Blend mozzarella with provolone for sharper flavor. Add fontina for extra creamy melt. Fresh basil leaves add herbal note. Lighter Version: Use turkey pepperoni and part-skim mozzarella. Air Fryer Method: Assemble and cook at 375°F for 5 minutes, flip, cook 3 more minutes for even crispiness. Party Tip: Keep finished quesadillas warm on wire rack in 200°F oven for up to 20 minutes before serving. Pro Tip: Always use double-cheese method (cheese on bottom and top of filling) to hold quesadilla together through the flip. Cook at medium heat to allow cheese to melt before tortilla browns.