5-Minute Pepperoni Pizza Quesadilla

Ingredients

• 1 large flour tortilla
• 2.5 tbsp pizza sauce (Use 2–3 tablespoons; avoid adding too much so the quesadilla does not become soggy.)
• 0.333 cup shredded mozzarella cheese (Mozzarella works best for a stretchy filling.)
• 7 slices turkey pepperoni or beef pepperoni (Use 6–8 slices. Turkey pepperoni or beef pepperoni may be used.)
• dried oregano or Italian seasoning (Optional; add a pinch if using.)
• crushed red pepper flakes (Optional; add a pinch if using.)

Steps

1. 1

   Heat a nonstick skillet over medium heat until hot. No oven is needed.

2. 2

   Lay the flour tortilla flat. Spread the pizza sauce evenly over one half of the tortilla, leaving a small border around the edge so the sauce is less likely to leak.

3. 3

   Sprinkle the shredded mozzarella evenly over the sauced half of the tortilla.

4. 4

   Arrange the pepperoni slices over the cheese. Add a pinch of dried oregano or Italian seasoning and/or crushed red pepper flakes if desired.

5. 5

   Fold the tortilla in half over the filling to form a half-moon. Carefully place it in the hot skillet.

6. 6

   Cook for 1–2 minutes, pressing gently with a spatula for even browning, until the underside is golden brown and crisp.

7. 7

   Flip the quesadilla and cook for another 1–2 minutes, until the second side is golden brown and the mozzarella is fully melted.

8. 8

   Transfer to a cutting board, slice into wedges, and serve hot. Serve with extra marinara or ranch for dipping if desired.

Notes

Use a thin layer of sauce and avoid overloading the tortilla to prevent sogginess or leaking. For variations, substitute turkey pepperoni or beef slices, or add sautéed mushrooms, bell peppers, or olives. Serve immediately for the crispiest texture.

Nutrition per serving

• main
• snack
• kid-friendly
• quick
• 5-minute
• skillet
• vegetarian-adjustable
• customizable