Crispy quesadillas with mozzarella, pepperoni, and tangy sauce—perfect for a quick crowd-pleasing meal.
Ingredients
→ For the Quesadillas
8 (8-inch) flour tortillas
1/2-1 cup marinara or pizza sauce
1 cup grated mozzarella cheese
4-6 oz pepperoni slices
→ For the Vegetable Filling
1 teaspoon olive oil or butter
1/4 cup diced onions
1/4-1/2 cup diced bell peppers
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
Salt and pepper to taste
Instructions
Heat olive oil in a skillet over medium-high heat. Add onions, bell peppers, Italian seasoning, dried basil, salt, and pepper. Sauté for 3-4 minutes until vegetables are softened. Remove from skillet and set aside.
Spread marinara sauce evenly over one side of each tortilla. Divide the cooked vegetables, pepperoni slices, and mozzarella cheese evenly among four tortillas. Top each with another tortilla to form quesadillas.
Using the same skillet, cook each quesadilla over medium heat for 2-3 minutes per side, until golden brown and crispy and the cheese is fully melted. Press down lightly with a spatula while cooking.
Remove quesadillas from skillet and let rest for 1 minute before cutting into wedges. Serve warm with additional marinara sauce for dipping if desired.
Notes
- For crispier quesadillas, use a dry skillet without additional oil when cooking.
- Let cooked quesadillas rest briefly before cutting to prevent the filling from spilling out.
Tools You’ll Need
- 10-12 inch skillet
- Spatula
- Cutting board
- Chef’s knife
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
- Contains dairy (mozzarella cheese) and gluten (flour tortillas)
- May contain soy (check tortilla ingredients)
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
