Recipes Comfort Food Quesadizzas Be the first to rate & review! This mash-up of a quesadilla and pizza gets a spicy kick from jalapeño-laced pepper Jack cheese and garlicky Portuguese linguiça. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on March 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Total Time: 25 mins Yield: 2 to 4 Ingredients 1 tablespoon canola oil 4 Tex-Mex Flour Tortillas, divided 6 tablespoons jarred marinara sauce, divided 6 ounces pepper Jack cheese, shredded (about 1 1/2 cups), divided 1/2 cup thinly sliced linguiça or Spanish chorizo (about 2 ounces) Grated Parmesan cheese, dried oregano, and crushed red pepper, for serving Directions Preheat broiler with oven rack 8 inches from heat. Heat a cast-iron griddle over two burners on stovetop over medium; brush with oil. Place 2 tortillas in a single layer on hot griddle. Spread 2 tablespoons marinara sauce on each tortilla. Scatter 1/2 cup pepper Jack cheese over marinara on each; top with remaining 2 tortillas. Cook until crisp and lightly browned on bottoms, about 3 minutes. Flip quesadizzas. Spread remaining 2 tablespoons marinara sauce evenly over quesadizzas, and sprinkle evenly with remaining 1/2 cup pepper Jack cheese. Arrange linguiça slices evenly over quesadizzas. Transfer quesadizzas to a rimmed baking sheet. Broil in preheated oven until cheese is melted and linguiça is slightly curled, 1 to 2 minutes. Slice quesadizzas into wedges. Serve with Parmesan, oregano, and crushed red pepper. Rate it Print