Total Time: 18 minutes
Active Time: 8 minutes
Cooking Intensity: Easy
Ingredients
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4 large (10-inch) flour tortillas
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1 ½ cups (170g) shredded low-moisture mozzarella cheese
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½ cup (55g) sliced pepperoni (about 30 slices)
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⅓ cup (80ml) pizza sauce or marinara sauce
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2 tablespoons (15g) grated Parmesan cheese
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1 teaspoon Italian seasoning
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¼ teaspoon red pepper flakes (optional)
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2 tablespoons (30ml) olive oil or softened butter, for cooking
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For serving (optional): extra pizza sauce for dipping, chopped fresh basil, or a dollop of ricotta.
Equipment
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Medium mixing bowl
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Pastry brush or spoon
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Large non-stick skillet or griddle
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Spatula
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Cutting board and pizza cutter or sharp knife
Instructions
1. Prepare the Filling (2 minutes)
In a medium bowl, combine the shredded mozzarella, pepperoni slices, grated Parmesan, Italian seasoning, and red pepper flakes (if using). Toss gently to mix. This ensures every bite is packed with flavor.
2. Assemble the Quesadillas (3 minutes)
Lay the four tortillas flat on your work surface. Spread about 1 ½ tablespoons of pizza sauce evenly over one half of each tortilla, leaving a small border around the edge. Sprinkle the pepperoni-cheese mixture evenly over the sauce on each tortilla, again avoiding the very edges. Fold the bare half of the tortilla over the filling to create a half-moon shape. Press down gently.
3. Cook to Golden Perfection (12 minutes)
Heat a large non-stick skillet or griddle over medium heat. Add ½ tablespoon of olive oil or spread a thin layer of softened butter on one side of a quesadilla.
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First Side: Place one or two quesadillas in the preheated pan, oiled/buttered side down. Cook for 2-3 minutes, until the bottom is golden brown and crispy. While the first side cooks, brush or spread the top of the quesadilla with another ½ tablespoon of oil or butter.
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Flip & Finish: Carefully flip the quesadilla using a spatula. Cook for another 2-3 minutes on the second side until golden brown and the cheese inside is fully melted. Press down lightly with the spatula to encourage even cooking and melting.
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Repeat: Transfer the cooked quesadilla to a cutting board. Repeat the process with the remaining quesadillas, adding a small amount of oil or butter to the pan for each batch.
4. Serve (1 minute)
Let the quesadillas rest for 1 minute on the cutting board—this allows the cheese to set slightly for cleaner slicing. Use a pizza cutter or sharp knife to cut each quesadilla into 2 or 3 triangles. Serve immediately with a side of warm pizza sauce for dipping and a sprinkle of fresh basil if desired.
Nutritional Information (Per Quesadilla)
Note: Nutrition is an estimate and will vary based on specific ingredients used and portion size.
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Calories: ~520 kcal
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Total Fat: 32g
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Saturated Fat: 13g
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Cholesterol: 65mg
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Sodium: 1280mg
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Total Carbohydrates: 34g
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Dietary Fiber: 2g
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Sugars: 3g
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Protein: 23g