Ingredients
6
Old El Paso™ flour tortillas for burritos (from 11.5-oz package)
1
package (3.5 oz) sliced pepperoni
2
medium roma (plum) tomatoes, thinly sliced
1
cup shredded pizza cheese blend (4 oz)
3
tablespoons butter or margarine
1
can (8 oz) pizza sauce, warmed
Preparation
Top 3 tortillas equally with pepperoni, tomatoes and cheese. Top with remaining tortillas.
In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat; rotate skillet so butter coats bottom of skillet. Cook 1 quesadilla in butter 6 to 8 minutes, turning once, until lightly browned. Remove from skillet; place on cutting board.
Repeat with remaining butter and quesadillas. Cut each quesadilla into 16 square pieces. Serve with warmed pizza sauce.
