MARCH 2019 31
Quesadizzas
TOTAL 25 MIN; SERVES 2 TO 4
The tortilla pizza of late college nights is
all grown up. This marriage of quesadilla
and pizza gets a spicy kick from jalapeño-
laced pepper Jack cheese and garlicky
Portuguese linguiça sausage.
1 Tbsp. canola oil
4 Tex-Mex Flour Tortillas (recipe p.
26), divided
6 Tbsp. jarred marinara sauce,
divided
6 oz. pepper Jack cheese, shredded
(about 1^1 / 2 cups), divided
1 / 2 cup thinly sliced linguiça or Spanish
chorizo (about 2 oz.)
Grated Parmesan cheese, dried
oregano, and crushed red pepper,
for serving
- 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 table-
spoons 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.
BEER Mexican-style craft lager: Oskar
Blues Brewery Beerito
MAD GENIUS TIP
Flour tortillas
griddled on cast iron
get crispy and pliable,
the perfect vehicle
for lots of melty
cheese.
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