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Quorn Vegan Pepperoni-style Pizzadilla

Vegan quesadilla made with Quorn Vegan Pepperoni slices in tortilla wraps, stacked on top of each other on a wooden board

Try this pizza-inspired twist on the Mexican quesadilla for a tasty lunchbox treat. With yummy Quorn Vegan Pepperoni and gooey melted vegan cheese, the kids will hardly notice the vegetables in this lunchtime dish.

Serves 2

25 mins

A Little Effort

299 cals
(Per serving)


Meat free Quorn Vegan Pepperoni Slices product packaging with nutritional information

Made with Quorn Vegan Pepperoni Slices

Gluten Free

No Soy


  • 100g Quorn Vegan Pepperoni Slices
  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 orange pepper, thinly sliced and then slices cut in half
  • 4 medium tortilla wraps
  • 2 tbsp tomato puree
  • 2 tbsp drained sweetcorn
  • 70g grated vegan cheddar style cheese


  1. Heat the oil in a medium-sized frying pan over a medium heat. Fry the onions and pepper for 8-10 minutes, until soft. Remove the pan from the heat and tip the vegetables onto a plate.
  2. Carefully wipe any remaining oil from the frying pan. Spoon 1 tbsp of the tomato puree onto a tortilla wrap and top with half the Quorn Vegan Pepperoni Slices, half the softened vegetables, sweetcorn and vegan cheese, then top with a second tortilla (make sure to put the cheese around the outside edge of the tortilla so the top and bottom stick together when the cheese melts).
  3. Return the frying pan to the heat and carefully place the tortilla in. Fry until golden and lightly toasted (about 1 1/2 minutes) then very carefully turn the layered tortillas over, making sure the filling doesn’t fall out. Cook until the second side is golden and the vegan cheese is melted. Slide onto a board and repeat with the remaining tortillas and filling.
  4. Slice each pizzadilla into quarters then layer these up and pack for lunches.

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