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Justin Chapple's Quesadizzas + Sweet Corn Queso with Pepperoni Crumbs
Justin Chapple's Quesadizzas + Sweet Corn Queso with Pepperoni CrumbsNathan Congleton / TODAY
Cook Time:
15 mins
Prep Time:
10 mins

Chef notes

This mash-up of a quesadilla and pizza gets a spicy kick from jalapeño-laced pepper Jack cheese and garlicky Portuguese linguiça.

Technique tip: Start the quesadizzas on the griddle to get them crisp and melty, then transfer under the broiler to get the pepperoni/cheese topping sizzling.


  • 1 tablespoon canola oil
  • 4 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



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, 1-2 minutes.


Slice quesadizzas into wedges. Serve with Parmesan, oregano and crushed red pepper.

Excerpted from "Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious" © 2018 by Justin Chapple. Photography © 2018 by David Malosh. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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