Food & Wine USA - (03)March 2019

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

1. 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.

2. Transfer quesadizzas to a rimmed
   baking sheet. Broil in preheated oven
   until cheese is melted and linguiça is
   slightly curled, 1 to 2 minutes.


3. 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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