The quintessential italian quesadilla – quite magical actually. I felt as if I were eating a slice of pizza (sans the sauce) with all the greatest toppings known to man. And my leftover peppers and sausage were perfect over rice (or quinoa) – so so good.
- 1 tsp olive oil (+ more later for sautéing)
- 1 lb sausage links*
- 1 small yellow onion, sliced
- 2 small bell peppers, sliced (I used green & red)
- 1 jalapeño, minced
- 1 (8 oz) package mushrooms, sliced
- garlic powder & ground pepper
- shredded pepper jack cheese**
- 4 whole wheat tortillas
*For the sausage, I used pork, but turkey or chicken will absolutely work.
**I used pepper jack cheese but, again, mozzarella, colby or any cheese will work here.
Remove sausages from their casings. Heat 1 tsp olive oil in a large pan on medium high. Using a wooden spoon, break up the sausage until no longer pink; about 5-7 minutes. Remove from pan and set aside in a paper towel lined dish.
In the same pan heat another teaspoon oil and start sautéing the peppers, onions, jalapeños and mushrooms – obviously working in batches. Season each batch with garlic powder and pepper to taste. Set aside each batch until finished.
Next, in the same pan, heat a tortilla- on both sides – on medium low heat. Once heated, place about 1/3 cup shredded cheese on half of the tortilla. Add the sausage and veggies and fold the tortilla over, press down and warm until cheese has melted. Repeat.
Yields 4 servings.