Ingredients:

  • 4 large flour tortillas
  • 1 tbsp unsalted butter
  • 1.5 cups shredded low-moisture mozzarella cheese
  • 0.5 cup shredded provolone cheese
  • 0.25 cup grated parmesan cheese
  • 0.5 cup thin-sliced pepperoni
  • 0.5 tsp dried oregano
  • 0.25 tsp garlic powder
  • 0.5 cup marinara sauce
  • 1 tbsp fresh basil leaves, chiffonade

Instructions:

  1. Prep the cheese mix. Toss 1.5 cups mozzarella, 0.5 cup provolone, and 0.25 cup parmesan in a bowl. Note: Mixing them first ensures every bite has a balanced flavor.
  2. Season the filling. Sprinkle the 0.5 tsp oregano and 0.25 tsp garlic powder into the cheese mixture and stir well.
  3. Heat the skillet. Melt half the butter in a pan over medium heat until it begins to foam and sizzle.
  4. Lay the foundation. Place one flour tortilla in the pan, swirling it to coat the bottom in butter.
  5. Layer the ingredients. Spread half of the cheese mixture over the entire surface, then top with 0.25 cup of the thin sliced pepperoni.
  6. Top it off. Place a second tortilla on top and press down firmly with your spatula. Listen for the gentle sizzle of the bottom tortilla toasting.
  7. Cook the first side. Heat for about 2 to 3 minutes until the bottom is deep golden brown.
  8. The big flip. Carefully slide the spatula underneath and flip in one quick motion. Note: If some pepperoni falls out, just tuck it back in!
  9. Finish the melt. Cook for another 2 minutes until the cheese is visibly oozing from the edges.
  10. Garnish and serve. Slide onto a cutting board, sprinkle with fresh basil, and slice into wedges. Serve with warm marinara.