Quesadizzas

Name: Quesadizzas
Total time: 25 min
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

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

Updated on March 1, 2019

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.