Quesadizzas

• 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

Instructions Checklist

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 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.
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.