For the Quesadillas:

1 teaspoon olive oil or butter

¼ cup diced onions

¼–½ cup diced bell peppers

½ teaspoon Italian seasoning

½ teaspoon dried basil

Salt and pepper to taste

8 8-inch tortillas

½–1 cup marinara or pizza sauce

1 cup grated mozzarella cheese

4–6 oz pepperoni

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Sauté the Vegetables:
In a large skillet, heat olive oil or butter over medium heat. Add diced onions and bell peppers, and sauté for 3-4 minutes until softened. Stir in Italian seasoning, dried basil, salt, and pepper, and cook for another minute. Remove from heat and set aside.
Prepare the Quesadillas:
Lay tortillas flat on a clean surface. Spread a thin layer of marinara or pizza sauce on one side of each tortilla. Top with grated mozzarella cheese, a few pieces of pepperoni, and a spoonful of sautéed onions and bell peppers.
Cook the Quesadillas:
Heat a non-stick skillet or griddle over medium heat. Place one assembled tortilla (sauce side up) in the skillet and top with another tortilla. Cook for 2-3 minutes per side, until golden brown and crispy, with melted cheese inside.
Serve:
Remove from skillet, slice into wedges, and serve with extra marinara sauce for dipping.

Meat Options: Swap pepperoni with other pizza toppings like sausage, or grilled chicken.

Vegetarian Option: Skip pepperoni and add extra vegetables like mushrooms, spinach, or olives.

Cheese Variations: Use cheddar, Monterey Jack, or a blend of cheeses for a different flavor.

Spicy Kick: Add sliced jalapeños or crushed red pepper flakes for a spicier version.