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Bon Appétit

Smoked Sausage and Red Pepper Quesadillas

By Miriam Chandler

4.0

(6)

A quick appetizer or light main course.

Recipe information

  • Yield

    Makes 6 quesadillas

Ingredients

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

Preparation

  1. Step 1

    Preheat oven to 350°F. Brush baking sheet with oil. Gently mix salsa, avocado and 1/4 cup cilantro in medium bowl.

    Step 2

    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.

    Step 3

    Bake quesadillas until golden and cheeses melt, about 15 minutes. Cut into wedges; serve with salsa mixture.

TagsQuesadillaSausageMeatAvocadoVegetableCilantroHerbs & SpicesMonterey JackCheeseDairyFetaMainStarterLunchDinnerNut FreeGluten FreeWeeknight MealsOven BakeBon Appétit
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