Onion Sausage Quesadillas Recipes

QUESADILLAS WITH SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes.
• Add the bell peppers, onion, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add 1/3 cup each marinara sauce and water and cook, stirring, until the vegetables are lightly coated and the skillet is mostly dry, 3 to 5 minutes. Transfer to a medium bowl and carefully wipe out the skillet.
• Lay the tortillas on a work surface. Top one side of each tortilla with 1/4 cup mozzarella, 1/2 tablespoon Parmesan, one-quarter of the sausage-and-peppers mixture and another 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Fold the tortillas over the filling and gently press.
• Brush the tortillas with the remaining 1 tablespoon olive oil. Working in two batches, cook the quesadillas in the reserved skillet over medium heat until browned, about 2 minutes per side.
• Warm the remaining 1 cup marinara sauce in a small saucepan or the microwave. Cut the quesadillas into wedges. Serve with the sauce for dipping.

POTATO AND SAUSAGE QUESADILLAS

Steps:

• In 10-inch skillet, cook chorizo over medium-high heat about 5 minutes, stirring frequently, until brown; drain.
• In medium bowl, thoroughly stir hot milk, dry potatoes, onion, melted butter, parsley, garlic and salt until consistency of stiff mashed potatoes. Stir in chorizo.
• Heat oil on griddle over medium-high heat. Place 2 tablespoons filling on half of each tortilla; top filling with 1 slice cheese. Fold each tortilla over onto filling. Heat on griddle, turning once, until cheese is melted. Serve with your favorite salsa, if desired.

SAUSAGE QUESADILLAS

Steps:

• Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain; set sausage aside. In the same skillet, saute onion and red pepper in 1 teaspoon oil for 5 minutes. Add corn and seasonings. Cook and stir for 5 minutes or until vegetables are tender. Stir in tomato and sausage; heat through., Spoon over one side of each tortilla. Sprinkle with cheese; fold over. Cook in remaining oil over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into three wedges. Serve with sour cream and salsa if desired.

GRILLED ITALIAN SAUSAGE, PEPPER AND ONION QUESADILLA WITH SWEET 100 TOMATO RELISH

Steps:

• Preheat grill to high. Grill the sausages until golden brown on all sides and cooked through, about 10 to 12 minutes. Remove, let rest for 5 minutes and slice into 1/4-inch thick slices. Lay 8 of the tortillas on a work surface. Divide the cheeses, sausage, onion peppers, garlic and parsley among them. Stack to make 4 and top with the remaining 4 tortillas. Brush the tops with the olive oil and grill for 2 to 3 minutes until golden brown. Brush with more oil, turn over and continue grilling until golden brown and the cheese melts. Remove the quesadilla, quarter and top with the relish.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste.

ITALIAN SAUSAGE QUESADILLAS (OAMC)

Steps:

• Brown sausage.
• Divide sausage evenly between 18 tortillas, sprinkle with Parmesan, Italian cheese, and roasted red peppers.
• Heat butter or oil on griddle, brown both sides of quesadilla.
• Quesadillas can be eaten immediately, or frozen in ziploc bag and warmed in microwave as needed.

CHICKEN AND SAUSAGE QUESADILLAS

Steps:

• Place a large skillet over high heat.
• Add oil and tip pan to coat.
• Add chicken, sausage, pepper, and onion; cook until chicken is cooked through and vegetables soften, about 8 minute.
• Add the garlic, green chiles, and jalapeno; cook for 2 minute.
• Add the chili powder, cumin and salt; stir to combine.
• Transfer to a bowl and cool.
• Lay a tortilla down and spread 1/4 of the chicken mixture (about 1 cup) evenly over the tortilla.
• Top with 1/4 of the cheese and another tortilla. Repeat with remaining tortillas.
• Cook each quesadilla in a large skillet over medium high heat for 3 min on each side, or until golden and cheese has melted.

POLISH SAUSAGE CORN CHIP QUESADILLAS

Steps:

• Heat the olive oil in a skillet over medium heat. Cook the sausage in the hot oil until lightly browned, about 5 minutes. Add the garlic, salsa, chili powder, pepper, garlic salt, and cumin; cook and stir until the garlic has mellowed, about 4 minutes. Place a tortilla onto a microwave-safe plate and top with the sausage mixture. Sprinkle with the shredded Monterey Jack cheese.
• Cook the tortilla in the microwave on High until the cheese melts, 45 seconds to 1 minute, depending on the microwave. Sprinkle the tortilla chips on top of the melted cheese and top with the remaining tortilla. Butter both sides of the quesadilla and place in a clean skillet over medium heat. Cook until golden brown; flip and continue cooking until golden brown on the other side, about 4 minutes per side.