Italian Sausage Quesadilla
These quick and easy quesadillas are made with melted mozzarella cheese, spiced Italian sausage, and red onion, all sandwiched inside a crispy flour tortilla.
Equipment
Ingredients
- 2 large Italian sausages (4 to 5 ounces each) casing removed
- ¼ medium red onion diced
- 2 large flour tortillas
- 1 cup shredded mozzarella cheese
- Marinara sauce for serving
Instructions
- Set a large cast iron skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
- Stir in the onion, and cook, stirring frequently, until softened, 4 to 5 minutes.
- Remove the skillet from the heat. Scoop the sausage and onion mixture into a bowl. Using tongs and a paper towel, carefully wipe out the skillet.
- Arrange two tortillas side by side in the skillet so that half of each tortilla is resting on the skillet. (The other half will get folded over the filling.)
- Sprinkle ¼ of the cheese on each tortilla. Top each quesadilla with ½ of the sausage mixture, then divide the remaining cheese between them. Fold the tortillas over to create two half-moons.
- Cook over medium low heat, flipping once, until the tortilla is golden brown and the cheese is melted, about 5 minutes on the first side and 3 minutes on the second side.
- Slice the quesadillas into triangles and serve with marinara sauce on the side, for dipping.
Video
Notes
-
- Get ahead--Cook your sausage and onion mixture before heading out to camp. Store it in a sealed container in your cooler or fridge for up to 3 days.
- Seasoning--I don't recommend adding additional salt to the sausage mixture because I have found that the combination of cheese, sausage, and marinara sauce already has plenty of saltiness. If you're using a low sodium sauce, or your sausage mixture needs a little bit of oomph, go ahead and season the sausage to taste after browning it.
- Glue it together--I recommend layering cheese on either side of the sausage mixture in the quesadilla. This will help to glue the whole thing together.
- Slicing--A pizza cutter works well for slicing your quesadilla into even triangles.
- Storage & reheating--Store leftovers wrapped in foil in your cooler or fridge for up to 1 day. Reheat in a warm oven, or in a skillet until heated through and the cheese is melted.
Nutrition
Serving: 1quesadillaCalories: 611kcalCarbohydrates: 36.3gProtein: 23.4gFat: 39.8gCholesterol: 84mgSodium: 1317mgFiber: 1.3gSugar: 0.5g
Tried this recipe?Let us know how it was!