Pepperoni Pizza Quesadillas (Print Version)
Cheesy pepperoni quesadillas with fresh sautéed veggies and zesty sauce in every bite.
# Ingredients:
→ Sautéed Vegetables
01 -
1 teaspoon olive oil or unsalted butter
02 -
1/4 cup yellow onion, finely diced
03 -
1/4 to 1/2 cup bell peppers, diced (any color)
04 -
1/2 teaspoon Italian seasoning
05 -
1/2 teaspoon dried basil
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Quesadilla Assembly
08 -
8 medium flour tortillas (8-inch diameter)
09 -
1/2 to 1 cup marinara or pizza sauce
10 -
1 cup mozzarella cheese, freshly grated
11 -
4 to 6 ounces pepperoni, thinly sliced
# Instructions:
01 -
Heat olive oil or butter in a cast iron skillet over medium-high heat. Add diced onion and bell peppers. Sprinkle in Italian seasoning, dried basil, salt, and black pepper. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are softened and aromatic. Remove from heat and set aside.
02 -
Arrange 4 tortillas on a clean surface. Evenly spread marinara or pizza sauce over each, leaving a small border around the edges. Distribute the sautéed vegetables, pepperoni slices, and mozzarella cheese evenly over the sauced tortillas. Top each with a second tortilla, gently pressing to seal.
03 -
Return the skillet to medium heat. Place one assembled quesadilla in the skillet and cook for 2 to 3 minutes, until the underside is golden brown and crisp. Flip carefully and cook an additional 2 to 3 minutes, ensuring the second side is golden and cheese is fully melted.
04 -
Repeat the cooking process with the remaining quesadillas. Let each rest for one minute before slicing into wedges. Serve hot.
# Notes:
01 -
A preheated cast iron skillet yields a crisp, evenly browned exterior for the quesadillas.
02 -
For even melting, shred mozzarella cheese fresh from the block rather than using pre-shredded varieties.