Pepperoni Jalapeño Pizza Quesadillas

Pepperoni Jalapeño Pizza Quesadillas make a great packable school lunch, full of flavor and easy to eat. No utensils needed! 

If you are packing lunches for multiple people, quesadillas are super flexible. Just a couple of triangles might do as the main for younger children while older students or grownups might eat a whole quesadilla. Or more! 

Our jalapeños aren’t really spicy hot but they do add a little crunch and flavor. You can leave them out if you or your lunch eaters can’t do spicy at all. 

Pepperoni Jalapeño Pizza Quesadillas

As you might have read here before, my preferred tortilla is one I can buy at my local grocery store. They are called mitad y mitad because they're made from a combination of corn and wheat flour. Use your favorite fresh tortillas. 

Ingredients to make four quesadillas

8 tortillas

3 1/2 oz or 100g grated mozzarella

1/2 cup or 128g pizza sauce, homemade or store-bought

24-28 pepperoni slices

2 whole pickled jalapeños, sliced

Method

Use one tortilla to estimate how many slices of pepperoni you will need. My tortillas are about 5-6 inches or 12.7 – 15.3cm so seven pepperoni slices each looks about right. You don’t want to overcrowd the quesadilla.

Start by warming the tortillas in a nonstick frying pan. Set them aside.

Put one tortilla back in the pan then top with 1/8 of the pizza sauce and the pepperoni and jalapeño slices. 

Sprinkle on 1/4 of the grated mozzarella. 

Spread 1/8 of the pizza sauce on another tortilla and carefully set it, sauce side down, on the one with topping in the pan. 

Cook until the bottom tortilla is toasted and then carefully turn the quesadilla over to toast the other side. 

When both sides are toasted, remove the quesadilla to a cutting board and leave to cool briefly before cutting into triangles. 

Repeat the process until you've made four quesadillas, cut into triangles. 

Pack into lunch box containers. I love the flat ones I use also for salami and ham because, unlike the deeper containers, they don’t take up much room in a lunchbox or picnic basket. You can also wrap these in foil.

These pepperoni jalapeño pizza quesadillas can be reheated by a quick zap in a microwave, if one is available, but they are just as tasty chilled or at room temperature. 

Enjoy! 

It's Sunday FunDay and today we are sharing favorite lunch box recipes, easy to pack, great to eat. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the links below. 

• Antipasto Skewers from A Day in the Life on the Farm
• Allergy Friendly Granola from Amy's Cooking Adventures
• Hawaiian Plate Lunch Macaroni Salad from Palatable Pastime
• Peanut Butter Chip Brownies from Karen's Kitchen Stories
• Pepperoni Jalapeño Pizza Quesadillas from Food Lust People Love
• Sabudana Vada from Sneha's Recipe
• Vegetable Poha from Mayuri's Jikoni

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Pepperoni Pizza Muffins #MuffinMonday

Just like a slice of pizza but in muffin form, these pepperoni pizza muffins are great for breakfast, brunch, lunch or snacking. 

Growing up, we didn’t have the ready option of take-out or pizza delivery or at least if we did, my mom didn’t take advantage of such a thing. If we wanted pizza, it meant going to a pizza parlor or baking it at home. 

Mom would use the Chef Boyardee pizza kit which included everything you needed, even a can of grated cheese to make a big rectangular pizza. Good memories, good times. 

Nowadays, whenever we make our fancy sourdough crust pizza at home, I think about how much I enjoyed that box kit pizza – special treat! - and how far we’ve come with options online and in the neighborhood to buy pizza. Despite those, homemade pizza is still the best! 

If you don’t have time for yeast dough though, these pepperoni pizza muffins will fill in beautifully.

Pepperoni Pizza Muffins

If you can’t find the julienne-cut sun-dried tomatoes, substitute the whole ones and slice them up! I found mine in the back of the pantry where they’d been languishing for a while. They darkened but still tasted good, so waste not want not but next time, once opened, I think I’ll pop them in the freezer to keep the color looking bright. 

Ingredients

1/2 oz or 14g sun-dried tomatoes, julienne cut

1 1/2 cups or 190g flour

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon fine sea salt

1/2 teaspoon crushed red pepper

1/2 teaspoon Italian seasonings

3/4 cup or 180ml milk

1/4 cup or 60ml canola oil

1 egg

2/3 cup or 156ml pizza sauce, divide into 2, half for muffin batter and balance for topping

3 1/2 oz or 100g mozzarella, plus extra for topping, if desired

1 3/4 oz or 50g pepperoni, plus extra for topping, if desired

Method

Preheat your oven to 350°F or 180°C and generously grease your muffin tin or use paper liners.

Pour hot water over the sun-dried tomatoes to rehydrate them. Leave for 10 minutes, then drain well.

 

Cut your pepperoni into pieces and grate your cheese.  

In a large bowl, mix together your flour, sugar, baking powder, salt, crushed red pepper and dried oregano.

Add the cut pepperoni to the flour mixture and use your hands to toss and coat so you can separate the pieces of pepperoni. 

Do the same with the grated cheese and then the drained sun-dried tomatoes. 

In a separate bowl, whisk the egg, milk, and oil together.

Add your wet ingredients to your dry and mix just until it is just combined.

Gently fold in half of the pizza sauce. 

Spoon the batter into your prepared muffin tin.

Divide the remaining pizza sauce between the muffin cups.  

Top with one pepperoni each, then some cheese and a pinch of Italian seasonings. 

Bake in your preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.

 

Allow the muffins to cool for a few minutes then remove from the muffin pan and cool on a rack. 

Enjoy!

It’s the last Monday of the month so that means it’s time for my Muffin Monday friends to share muffin recipes! Check out the links below.

• Chocolate Zucchini Muffins from Jolene's Recipe Journal
• Gingered Lemon Poppyseed Muffins from A Day in the Life on the Farm
• Mango Muffins from Karen's Kitchen Stories
• Passion Fruit Poppy Seed Muffins from A Messy Kitchen
• Pepperoni Pizza Muffins from Food Lust People Love
• Sourdough Mango Pineapple Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. 

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