sausage & pepper quesadilla


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.

…delicious happens

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