Pepperoni Pizza Quesadillas

Why You’ll Love This Recipe

I love how easy it is to transform tortillas into melty, pepperoni-packed treats that taste just like pizza. The crisp tortillas and gooey cheese make each bite fun, and it’s a breeze to customize with your favorite toppings. I’ve made these for busy weeknights and parties, and they always disappear fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large flour tortillas

• 1 cup shredded mozzarella cheese

• ½ cup shredded cheddar or provolone (optional, for extra flavor)

• 12–16 slices pepperoni

• ½ cup pizza sauce or marinara (plus extra for dipping)

• 1 Tbsp olive oil or melted butter (for cooking)

• Optional add-ins: sliced mushrooms, bell peppers, olives, fresh basil, red pepper flakes

directions

1. I heat a nonstick skillet over medium heat and brush one side of a tortilla with olive oil or butter.

2. I place the tortilla in the pan, oiled side down, and spread about 2 Tbsp pizza sauce over the top surface.

3. I sprinkle a generous layer of mozzarella (and cheddar/provolone, if using), then arrange pepperoni slices evenly.

4. If I’m using extras like mushrooms or olives, I scatter them on next.

5. I top with another tortilla, brush its top side with oil or butter, then cook for about 2–3 minutes, pressing gently, until the bottom tortilla is golden and the cheese starts to melt.

6. I carefully flip the quesadilla with a large spatula, then cook the other side for another 2–3 minutes until golden and all the cheese is melted.

7. I remove it to a cutting board and let it rest for a minute, then cut into wedges (like a pizza) and serve with extra pizza sauce or marinara for dipping.

Servings and timing

• Servings: Makes 2 quesadillas (4 halves each)

• Prep time: ~5 minutes

• Cook time: ~4–6 minutes per quesadilla

• Total time: ~10–15 minutes

Variations

• I swap pepperoni for cooked sausage, grilled chicken, or ham slices for flavor variety.

• I add veggies like spinach, roasted bell peppers, or caramelized onions inside—always tasty.

• For a little heat, I sprinkle in red pepper flakes or hot sauce before cooking.

• I sometimes spread a thin layer of garlic or basil pesto under the cheese for an extra flavor kick.

storage/reheating

I recommend enjoying these quesadillas fresh for best crispiness. If I have leftovers, I store them in an airtight container in the refrigerator for up to 1 day. To reheat, I warm them in a skillet over medium-low heat for 1–2 minutes per side—this revives the crisp crust and melts the cheese nicely.

FAQs

Can I use corn tortillas instead of flour?

Yes—I prefer flour tortillas for their pliability, but I’ve successfully made them with sturdy corn tortillas, though they’re more delicate to flip.

How do I prevent the tortilla from burning?

I cook on medium heat and don’t walk away—if it’s browning too fast, I lower the heat slightly and press gently to help the cheese melt without burning.

Can I make these cheesy quesadillas ahead?

I make them fresh, but you can assemble ahead and refrigerate—just cook right before serving so they stay crisp.

What’s the best dip for these?

Pizza sauce, garlic butter, ranch, or creamy marinara all work wonderfully.

Can I bake them instead of using a skillet?

Yes—I’ve baked them at 375 °F for 8–10 minutes on a baking sheet, flipping halfway, until golden and cheese is melted.

Conclusion

I love how Pepperoni Pizza Quesadillas bring together the comforting flavors of pizza in a super-easy, handheld form. They’re quick to make, endlessly adaptable, and always crowd-pleasers—perfect for a fun dinner, cozy snack, or even a game-day treat.