Evenly cover half of each tortilla with mozzarella and cheddar cheese.

Place the pepperoni slices on top of the cheese and cover with turmeric, oregano, and garlic powder.

Gently press each tortilla closed by folding it in half.

In a big skillet or griddle, heat butter or olive oil over medium heat.

Quesadillas should be cooked for two to three minutes on each side, gently pressing down, until the cheese is completely melted and the quesadillas are crispy and golden brown.

Before slicing into wedges, turn off the heat and give it a minute or two to rest.

Serve heated with marinara sauce for dipping and garnish with fresh basil or parsley.