Place your large non-stick skillet over medium-low heat and add a small knob of butter or oil. Let it melt completely until it coats the bottom of the pan in a thin, shimmering layer.

Sprinkle a little bit of garlic powder and Italian seasoning directly into the melted butter in the pan. This secret step gives your tortilla a savory, garlic-bread flavor that makes every bite much better.

Place one flour tortilla into the warm skillet and swirl it around to soak up the seasoned butter. Ensure the heat is not too high so the bread does not burn before the cheese melts.

Spread a generous half-cup of shredded mozzarella cheese evenly over one half of the warm flour tortilla. Leave a tiny bit of room at the very edge so the cheese does not leak out.

Place your pepperoni slices in a single layer on top of the melting cheese for a spicy kick. You can use as many as you like, but a single layer helps the quesadilla stay flat.

Carefully fold the empty half of the tortilla over the cheese and pepperoni to create a half-moon shape. Press down gently with your spatula to help the ingredients stick together as they heat up.

Cook the quesadilla for about two to three minutes until the bottom side is a deep golden brown. The cheese should be starting to get soft and gooey around the edges of the tortilla.

Slide your spatula under the quesadilla and flip it over to the other side with one quick motion. Be careful not to let any of the pepperoni slices slide out onto the hot pan.

Cook the second side for another two minutes until it is just as crunchy and brown as the first. The cheese should be completely melted and acting like glue for the pepperoni inside.

Remove the quesadilla from the pan and let it rest for one minute on a clean cutting board. Use your pizza cutter to slice it into three wedges and serve with warm marinara sauce.