- 2 8-inch flour tortillas
- 3 Tablespoons tomato sauce
- 8 slices pepperoni
- 1/4 Cup Monterey Jack, shredded
Spray the base of a non-stick skillet with cooking spray. Set it over a medium heat. When the pan is fairly hot, place in 1 tortilla. Spread the sauce over the tortilla, add the pepperoni, and top with the shredded cheese. Place the second tortilla on top. Once the base of the first tortilla has browned, flip the quesadilla over. When the second tortilla has browned, and the cheese inside has begun to melt, remove from the pan and set aside to cool.
Once cooled, slice into quarters and wrap with plastic wrap or aluminum foil.