This recipe brings together the best of both worlds: the cheesy, pepperoni-loaded goodness of pizza and the handheld convenience of a quesadilla. Instead of traditional flour tortillas, we use low-carb keto tortillas that crisp up beautifully in a skillet. Inside, you’ll find layers of melty mozzarella, tangy marinara, sautéed veggies, and spicy pepperoni—all folded into a clever quadrant-style wrap that keeps everything tucked in and perfectly portioned. It’s fast, flavorful, and totally customizable. Whether you’re following a keto lifestyle or just want a lighter version of your favorite comfort food, this dish delivers big flavor with minimal fuss.
🧂 Ingredients (Serves 2):
- 2 large keto-friendly tortillas
- 2 tablespoons olive oil (divided)
- ½ green bell pepper, thinly sliced
- ¼ red onion, thinly sliced
- ¼ cup keto marinara sauce
- ¼ cup pepperoni slices (about 10–12 slices)
- 1 cup shredded mozzarella cheese
👩🍳 Instructions:
1. Sauté the Veggies:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced bell pepper and red onion. Sauté for 3–4 minutes until softened and slightly caramelized. Remove from heat and set aside.
This step adds a layer of freshness and crunch to balance the richness of the cheese and pepperoni.
2. Prepare the Tortilla for Folding:
Lay one keto tortilla flat on a clean surface. Using a sharp knife, make a single cut from the center of the tortilla straight out to the edge—this will help you fold it into quarters.
Think of the tortilla as four quadrants:
- Bottom right: Spread a thin layer of marinara sauce.
- Bottom left: Sprinkle a generous layer of mozzarella cheese.
- Top left: Add half of the sautéed veggies.
- Top right: Add more mozzarella cheese and layer on the pepperoni slices.
Repeat the same setup with the second tortilla.
3. Fold the Quesadilla:
Start folding the tortilla:
- Fold the bottom right (sauce) over the bottom left (cheese).
- Then fold that section up over the top left (veggies).
- Finally, fold the whole stack over the top right (pepperoni and cheese).
You’ll end up with a compact, layered triangle that holds all the fillings snugly.
4. Toast to Perfection:
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Place the folded quesadilla in the pan and cook for 2–3 minutes per side, pressing gently with a spatula to ensure even browning.
The tortilla should be golden and crisp, and the cheese inside should be fully melted.
5. Serve and Enjoy:
Let the quesadillas rest for a minute before slicing. Serve with extra marinara sauce for dipping, or add a dollop of sour cream or a sprinkle of crushed red pepper for a spicy kick.
💡 Tips & Variations:
- Cheese swap: Try mixing mozzarella with provolone or cheddar for a deeper flavor.
- Protein boost: Add cooked ground beef or shredded chicken to one of the quadrants.
- Veggie twist: Include mushrooms, spinach, or jalapeños for extra texture and flavor.
- Make it tropical: Add a few pineapple bits if you’re feeling adventurous—yes, even on keto!
- Sugar-free sauce: Make sure your marinara is keto-approved with no added sugars.
These quesadillas are a keto dream—crispy, cheesy, and packed with pizza flavor. Want to turn them into party bites or prep a batch for the week? I can help you scale it up or add a festive twist!