Best 4 Quesadillas With Sausage And Peppers Recipes

**Indulge in a Flavorful Symphony of Quesadillas: A Culinary Journey of Sausage, Peppers, and More**

Embark on a tantalizing culinary adventure as we explore a delightful array of quesadilla recipes that are sure to tantalize your taste buds. From the classic combination of sausage and peppers to the unexpected fusion of butternut squash and goat cheese, these quesadillas offer a kaleidoscope of flavors that will cater to every palate. Each recipe is carefully crafted with a unique blend of ingredients, promising an explosion of taste in every bite. Whether you prefer a traditional approach or a modern twist, these quesadillas are guaranteed to satisfy your cravings and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

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

Ingredients

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 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

Ingredients

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 :

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

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

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.

Tips:

Choose the Right Ingredients: Select high-quality sausage, fresh bell peppers, and a sharp cheddar cheese for the best flavor. Use a good quality olive oil for cooking.

Slice Ingredients Evenly: Cut the sausage and bell peppers into evenly sized pieces so they cook evenly. This will help ensure that everything is cooked through at the same time.

Cook the Sausage First: Brown the sausage in a skillet over medium heat until it is cooked through. This will help to render out the fat and add flavor to the quesadillas.

Don't Overcrowd the Pan: When cooking the sausage and peppers, do not overcrowd the pan. This will prevent the ingredients from cooking evenly and can result in soggy quesadillas.

Use a Good Quality Tortilla: Use a good quality tortilla that is soft and pliable. This will help to prevent the quesadillas from breaking apart when you fold them.

Add Your Favorite Toppings: Feel free to add your favorite toppings to the quesadillas, such as sour cream, guacamole, or salsa.

Conclusion:

These quesadillas with sausage and peppers are a delicious and easy meal that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients and a little bit of time, you can have a hot and satisfying meal that the whole family will love. So next time you're looking for a quick and easy meal, give these quesadillas a try!