Potato And Sausage Quesadillas Recipes

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 AND POTATO QUESADILLAS

Steps:

• Heat the oven to 425°F. In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Pour off the fat from the pan.
• Heat the 1 tablespoon oil in the pan over moderate heat. Add the potato, 1/2 teaspoon of the paprika, and the salt and cook, stirring occasionally, until tender, about 10 minutes.
• Put four of the tortillas on a work surface. Put half of the sausage, potato, onion, cilantro, and cheese on the tortillas, spreading the ingredients all the way to the edge, and top with four more tortillas. Repeat with the remaining sausage, potato, onion, cilantro, and cheese and cover with the remaining four tortillas.
• Brush the tops of the quesadillas with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon paprika. Put the quesadillas on a baking sheet and bake until the cheese melts, about 5 minutes. Cut into wedges and serve.
• Wine Recommendation: Many Portuguese reds have rustic personalities that will suit the mood of this dish well. The rich, hefty wines from the Dao or Douro regions are your best bets, but even the medium-bodied reds from elsewhere in Portugal have enough substance to stand up to chorizo.

MASHED POTATO QUESADILLA

Steps:

• Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.
• Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

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.

POTATO QUESADILLAS

Steps:

• In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.

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.