Sonoran Quesadizza

The Sonoran Quesadizza

Quick and Easy, Brick Oven or Pizza Stone

Here is a quick, easy and tasty dish for your pizza stone or brick oven. Sonoran Quesadillas are traditionally a white flour soft tortilla made open face with cheese and maybe some fresh sliced hot peppers. In this version we will be making a quesadilla pizza in the Sonoran style. 

For this cook you can use a pizza stone on virtually any grill (hardwood lump charcoal will impart an authentic flavour) or, if you are lucky, you can cook these in a wood burning brick oven. Quesadizzas are fast to prepare and fast to cook, so they make great appetizers or party dishes. This is a quick and easy recipe that tastes great!

Start with a white flour soft tortilla shell (10” in this case) and brush the top with softened butter.

Ingredients

• 10" white flour soft quesadilla shells

• shredded cheese of your choice (I use a TexMex blend of old cheddar, Monterey Jack and mozzarella)

• 1 tablespoon butter

• toppings of your choice (pre-cook and keep it simple!)

Lightly brown the shell in the oven. It doesn’t take long so don’t let it burn or overcook!

The Cook

Preheat your oven with pizza stone to 350°F - 400°F. Be sure that the stone is hot and that it is in the oven throughout the preheat period.

Brush top side of tortilla with butter and cook on the stone just long enough for the top to brown slightly (roughly 2-3 minutes max). 

Note: Be careful, this will cook fast and you don't want it to burn. If you are using a brick oven be sure to turn the shell often so that all sides brown evenly.

Cheese and pepperoni toppings on the lightly browned shell. Ready for the final cook

Remove the browned tortilla shell from the oven, add the cheese (and any topping) and then bake for approximately 2 more minutes (or until the cheese begins to brown and bubble).

Again, watch closely and do not allow it to burn.

Remove from oven, cut into 6 mini slices and serve.

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