Cheeeeeeeese.

Melty and gooey, it oozes shamelessly from these pizza quesadillas, a.k.a. my new favorite quick and easy meal.

Four-cheese pizza quesadillas with optional pepperoni | Kitchen Treaty

I’m thinking pizza quesadillas are pretty self-explanatory … you take a tortilla, smear a little pizza sauce on it, and stuff it with cheese – four different kinds, to be exact. Then you cook it up and dive in to the melty goodness.

Four-cheese pizza quesadillas with optional pepperoni | Kitchen Treaty

We use our panini press for quesadillas. Not only is it a super easy and fast way to do it, but the panini method also makes for healthier quesadillas (ha, ha … I know … like that matters with all this cheese).

Add pepperoni for the meat-eaters, if they like, and serve along with a good amount of extra pizza sauce for dipping.

Four-cheese pizza quesadillas with optional pepperoni | Kitchen Treaty

Kid-friendly, mixed-diet-friendly, waistline-fr …. oh. Oh well. Two out of three isn’t bad. And sometimes (like this time), a food is well-worth the uber-cheesy splurge.

Prep: 10 mins
Cook: 5 mins
Total: 15 mins

Four-Cheese Pizza Quesadillas with Optional Pepperoni

5 stars from 1 rating
Cheesy, versatile, cheesy, easy, cheesy, fast, and did I mention cheesy? This scrumptious pizza-quesadilla hybrid is our new favorite easy weeknight meal.
Yield: 2 half-quesadillas

Ingredients

  • 2 8- inch flour tortillas
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup shredded fontina cheese
  • 1/2 cup shredded provolone cheese (or about half of a one-ounce slice)
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup pizza sauce plus additional sauce for dipping
  • Optional pepperoni
  • 1/4 cup sliced pepperoni per quesadilla

Instructions

  • Lay a tortilla flat, and on the bottom half only, spread 2 tablespoons pizza sauce. Sprinkle half the mozzarella, fontina, provolone, and Parmesan cheeses. Repeat with second tortilla. Evenly lay the pepperoni over the cheese, if using.
  • Carefully fold the top half over to create a half-moon shape.
  • Place the in a pre-heated panini press and cook until cheese is melted and outside is golden-crisp. Alternately, cook in a saute pan drizzled with vegetable oil or canola oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
  • Cut into wedges and serve with additional pizza sauce for dipping.
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