Quesadillas Pizza Style

Prep Time
Cook Time
Ready In

Recipe: #31630

March 14, 2019

"This is inspired by a recipe in Food and Wine magazine..."

Original recipe yields 2 servings


  • Serving Size: 1 (117.3 g)
  • Calories 303.6
  • Total Fat - 16.3 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 25.3 mg
  • Sodium - 479.4 mg
  • Total Carbohydrate - 25.7 g
  • Dietary Fiber - 3.2 g
  • Sugars - 1.6 g
  • Protein - 14.5 g
  • Calcium - 429.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat broiler with oven rack 8 inches from heat. Heat a cast-iron pan over medium , brush with oil. Place 1 tortilla in pan. Spread 1 1/2 tablespoon of pizza sauce on tortilla. Scatter 1/2 cup pepper Jack cheese over sauce and top with remaining tortilla. Cook until crisp and lightly browned on bottom, about 3 minutes. Flip quesadilla. Spread remaining pizza sauce evenly over quesadilla, and sprinkle evenly with remaining pepper Jack cheese. Arrange pepperoni slices evenly over quesadilla.

Step 2

Transfer quesadilla to a rimmed baking sheet. Broil in preheated oven until cheese is melted and pepperoni is slightly curled, 1 to 2 minutes.

Step 3

Slice quesadilla into 4 wedges. Serve with Parmesan, oregano, and crushed red pepper.

Tips & Variations

No special items needed.



I really enjoyed this dish with the only change being that I couldn't get my hands on Pepper Jack Cheese as the supplier of American's cheeses had neither in the block form or in slices so I used what I had on hand and substituted mozzarella and used slightly smaller tortillas so made the whole recipe for 1 and thoroughly enjoyed all the stretchy ooey gooey cheese with the sharpness of the pepperoni and slight nuttiness of the parmesan. Thank you TeresaS for an enjoyable dinner, made for For Your Consideration tag game at FF&F.

review by:
(27 Mar 2019)