Quesadillas With Sausage And Peppers Recipes

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SAUSAGE QUESADILLAS



Sausage Quesadillas image

When Ruth Lee of Troy, Ontario needed a quick dish, she came up with this tempting entree stuffed with sausage and veggies.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1 Italian sausage link, casing removed
1/2 small red onion, sliced
1/2 small sweet red pepper, julienned
2 teaspoons canola oil, divided
1/3 cup frozen corn, thawed
1/4 teaspoon chili powder
1/8 teaspoon salt, optional
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/2 medium tomato, seeded and diced
2 flour tortillas (8 inches)
Sour cream and salsa, optional
3/4 to 1 cup shredded Monterey Jack cheese

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.

Nutrition Facts :

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



Grilled Italian Sausage, Pepper and Onion Quesadilla with Sweet 100 Tomato Relish image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/2 pound hot Italian sausage, links
1/2 pound mild Italian sausage, links
12 (6-inch) flour tortillas
1 cup shredded fontina cheese
1/2 cup grated Parmesan cheese
1 red onion, sliced, grilled and chopped
1 yellow pepper, grilled, peeled and chopped
1 red pepper, grilled, peeled and chopped
4 cloves garlic, coarsely chopped
1/4 cup chopped flat leaf parsley
2 cups Sweet 100 tomatoes, sliced in half (sweet 100 tomatoes are very small, flavorful tomatoes)
1/4 cup thinly sliced red onion
1/4 cup red wine vinegar
2 tablespoons olive oil
3 tablespoons basil chiffonade
Salt and freshly ground pepper

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.

SMOKED SAUSAGE AND RED PEPPER QUESADILLAS



Smoked Sausage and Red Pepper Quesadillas image

Provided by Miriam Chandler

Categories     Bake     Sauté     Super Bowl     Quick & Easy     Feta     Sausage     Avocado     Bell Pepper     Poker/Game Night     Cilantro     Tortillas     Monterey Jack     Bon Appétit

Yield Makes 6 quesadillas

Number Of Ingredients 9

Olive oil
1 cup purchased salsa verde
2 ripe avocados, halved, pitted, peeled, chopped
1/2 cup chopped fresh cilantro
8 ounces spicy smoked sausages (such as hot links or andouille), thinly sliced
12 5- to 6-inch corn tortillas
2 cups (packed) grated Monterey Jack cheese (about 8 ounces)
1/2 cup crumbled feta cheese
1 7.25-ounce jar roasted red peppers, drained, thinly sliced

Steps:

  • Preheat oven to 350°F. Brush baking sheet with oil. Gently mix salsa, avocado and 1/4 cup cilantro in medium bowl.
  • Sauté sausage slices in heavy large skillet over medium-high heat until just brown, about 2 minutes. Set aside. Cook tortillas, 1 at a time, directly over gas flame until beginning to brown in spots, about 30 seconds per side. Arrange 6 tortillas on prepared sheet. Layer tortillas on sheet with 1 cup Monterey Jack cheese, feta cheese, sausage slices, red peppers, 1/4 cup cilantro, then 1 cup Monterey Jack cheese, dividing equally. Press each remaining tortilla atop filling and brush with olive oil.
  • Bake quesadillas until golden and cheeses melt, about 15 minutes. Cut into wedges; serve with salsa mixture.

ANDOUILLE AND POBLANO QUESADILLAS



Andouille and Poblano Quesadillas image

These quesadillas are unique and filling - with a bit of a kick! If you have any leftover filling, scramble with some eggs for a Tex-Mex breakfast.

Provided by Stephanie S

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon canola oil
2 andouille sausage links, finely diced
1 poblano chile, finely diced
½ red bell pepper, finely diced
½ large red onion, finely diced
½ cup frozen corn kernels
4 flour tortillas
2 cups shredded Colby cheese
1 tablespoon canola oil
¼ cup sour cream
¼ cup salsa

Steps:

  • Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
  • Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
  • Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.

Nutrition Facts : Calories 598.3 calories, Carbohydrate 47.7 g, Cholesterol 63.8 mg, Fat 35.9 g, Fiber 4 g, Protein 22 g, SaturatedFat 15.9 g, Sodium 966.6 mg, Sugar 4.5 g

SAUSAGE CHEESE QUESADILLAS (OAMC)



Sausage Cheese Quesadillas (Oamc) image

THE BEST quesadillas!!! These are very popular with my family and we have them for breakfast, lunch, dinner or snack. The recipe is easily doubled or tripled for the freezer and microwaved later. The melting cheese....yum, yum!

Provided by Seasoned Cook

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 lb pork sausage (breakfast bulk)
1 cup cheddar cheese, shredded
6 flour tortillas (6 inch)
2 teaspoons butter
sour cream
salsa

Steps:

  • Fry sausage until browned and crumble into small pieces.
  • Melted butter on a griddle or skillet. Place tortillas on top of melted butter on low heat.
  • Place crumbled sausage by teaspoonfuls on one-half of tortillas. Sprinkle cheese on top of sausage. Fold tortilla in half.
  • Press with fork to allow heat to melt cheese inside and cook approximately 3 minutes for on each side until light brown. Lift to a serving dish.
  • Serve with sour cream and salsa while hot. For OAMC: When cool, place in ziploc bags and place in freezer. Remove later and microwave.
  • Enjoy!

ITALIAN SAUSAGE QUESADILLAS (OAMC)



Italian Sausage Quesadillas (Oamc) image

These are super yummy Italian style quesadillas. I like to triple the recipe and have them available anytime one of my kids is craving one for lunch.

Provided by buncharunyons

Categories     < 60 Mins

Time 1h

Yield 18 quesadillas

Number Of Ingredients 6

18 flour tortillas
1 lb Italian sausage
2 cups Italian cheese, mix
1/4 cup jarred roasted red pepper, drained well and patted dry
1/3 cup freshly shredded parmesan cheese
4 tablespoons butter

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.

Nutrition Facts : Calories 211.3, Fat 12.3, SaturatedFat 4.9, Cholesterol 22.8, Sodium 568.3, Carbohydrate 16.6, Fiber 1, Sugar 0.8, Protein 8.1

DADDY'S SAUSAGE AND PEPPERS



Daddy's Sausage and Peppers image

This is a great recipe for anyone who loves bell peppers! My dad always made this for me when I was growing up... now I make it for my own family and get raves every time! Serve over pasta and with bruschetta for a full meal! Enjoy!

Provided by AMYM20

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 12

8 (4 ounce) links Italian sausage
1 tablespoon garlic flavored olive oil
3 green bell pepper, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 (14.5 ounce) can diced tomatoes, drained
2 tablespoons Italian seasoning
6 cloves garlic, chopped
1 large onion, cut into wedges
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
2 tablespoons garlic flavored olive oil

Steps:

  • Slice each sausage link into 5 pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage, and cook until browned, turning as needed.
  • Drain excess grease, then add the green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the remaining olive oil over all, and reduce the heat to medium-low. Cover, and let simmer for 15 minutes.
  • Remove the lid, and stir. Add the garlic and onion to the pan. Sprinkle with Parmesan cheese. Cover, and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

Nutrition Facts : Calories 514 calories, Carbohydrate 18.7 g, Cholesterol 65.9 mg, Fat 37.6 g, Fiber 3.8 g, Protein 24.9 g, SaturatedFat 12.1 g, Sodium 1458.9 mg, Sugar 7.4 g

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