Ingredients:

  • 1 large flour tortilla (10-inch)
  • 0.5 tbsp unsalted butter
  • 0.5 cup low-moisture shredded mozzarella cheese
  • 30 g thinly sliced pepperoni
  • 1 tbsp marinara or pizza sauce
  • 0.25 tsp dried Italian seasoning or oregano
  • 1 pinch garlic powder

Instructions:

  1. Place a skillet over medium heat. Lay the tortilla flat on a cutting board and spread pizza sauce thinly across only half of the tortilla, leaving a 1/2-inch border at the edge.
  2. Layer half of the mozzarella over the sauce. Arrange pepperoni slices in a single layer, then top with the remaining mozzarella and Italian seasoning. Fold the empty half over to create a half-moon shape.
  3. Add butter to the hot pan. Once foaming, slide the quesadilla in and press down firmly with a spatula for 90 seconds until the crust is deep golden-brown.
  4. Carefully flip the quesadilla and cook for another 60–90 seconds until the cheese is bubbling. Remove from heat and let rest for 60 seconds before slicing.