It’s been a really tough weekend around here. Going from a GREAT sleeper to a NON great sleeper who is terrified of his toddler bed is not good for Momma! The lack of sleep is slowly catching up to me, so I knew that dinner on this Monday needed to be fast and easy and this is just it.
This took 15 minutes total prep time, cook time, cut time, and to the table time.
- Tortillas (medium)
- Pizza Sauce
- Mozzarella cheese, shredded
I used a cast iron skillet for these quesadillas because it crisps up the tortillas perfectly versus a non-stick skillet. I didn’t put ingredient quantities on this list because it is all determined by how many people you are feeding. I used medium tortillas because they fit better in my skillet. First, drop some pepperoni into your skillet, heated to medium heat. Crisp up your pepperoni, this literally is about 25 seconds on each side. They won’t seem crisp when you first take them off, once you place them on a paper towel lined plate to drain, they will crisp up perfectly. I had never eaten a “toasted” pepperoni before tonight, and let me just warn you, cook extras! They are a great snack.
Brush a conservative amount of pizza sauce on your tortillas, only one side. Sprinkle cheese on one tortilla, top with toasted pepperoni. I then sprinkled just a tiny bit of cheese over the pepperoni to help bond the top tortilla in place.
The grease in the pan from the pepperoni is perfect for toasting the quesadillas. I alternated these two steps for that reason. The grease from the peps gave that extra flavor on the outside of the quesadillas.
Gently drop the assembled quesadilla into the skillet, about 3 minutes per side, enough to heat and melt the cheese. Flip and toast another 3 minutes.
You can also add any additional toppings you like. Next time I will also add some extra italian seasoning inside the tortillas, and maybe some red pepper flakes for some heat.