Description
Need a fast, filling dinner that feels like a treat but takes almost no effort? These cheesy sausage quesadillas are the answer. Crispy tortillas, melty cheese, savory sausage, and sweet sautéed peppers and onions come together in one pan in about 25 minutes. Perfect for busy nights, after-school meals, or sharing with family.
Ingredients
For the quesadillas:
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½ lb (225 g) Italian or breakfast sausage
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1 bell pepper, thinly sliced
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1 small onion, thinly sliced
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1 cup shredded mozzarella or cheddar (or a blend)
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4 medium flour tortillas
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1 tbsp olive oil or butter
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Salt and black pepper to taste
Quick Chipotle Crema (optional but recommended):
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½ cup sour cream or plain Greek yogurt
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1 chipotle pepper in adobo sauce (or 1 tsp adobo sauce for mild heat)
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1 tsp lime juice
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Pinch of salt
Instructions
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Cook sausage:
Heat a skillet over medium heat. Add sausage and cook, breaking it up, until browned and fully cooked. Remove to a bowl. -
Cook vegetables:
In the same skillet, add peppers and onions. Cook 5–7 minutes until soft and lightly browned. Season lightly with salt and pepper. Add to the sausage and mix. -
Make crema (if using):
Blend or finely mince chipotle pepper and mix with sour cream, lime juice, and salt until smooth. Set aside. -
Assemble quesadillas:
Lay out tortillas. Sprinkle cheese over one half of each tortilla, add sausage-veggie mixture, then a bit more cheese. Fold over to close. -
Cook:
Wipe skillet clean. Add a little oil or butter over medium heat. Cook each quesadilla 2–3 minutes per side until golden and crisp and cheese is melted. -
Serve:
Rest 1 minute, slice into wedges, and serve with chipotle crema or your favorite dip.
Notes
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Shred your own cheese if possible — it melts smoother.
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Medium heat is best so the tortilla crisps without burning before the cheese melts.
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Don’t overfill or flipping becomes messy.
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Cooked filling can be made up to 2 days ahead and refrigerated.
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Great add-ins: corn, black beans, mushrooms, or spinach (cook them first).