Red Pepper and Smoked Sausage Quesadillas
The sausage give this quesadillas an unexpected smoky flavor! Omit the cheese to make dairy free.
8 ounces smoked sausages (I use John Morrell), thinly sliced
1 small red onion, sliced thin
1 tablespoon olive oil
1 jar roasted red peppers
1 ½ cups Monterey jack cheese (Omit for dairy free)
¼ cup cilantro
8 6-inch gluten-free corn tortillas (Check label for allergens)
For the side:
1 ripe avocado
Basmati rice
In a medium skillet, sauté onion slices in oil until translucent, 3-4 minutes. Add the sausage slices into the skillet to brown them and the onions, about another 3-4 minutes.
Sprinkle half the tortillas evenly with the cheese, cilantro, red peppers and onion sausage mix. Place the other half of the tortillas on top to make the quesadilla, and heat in a skillet on low-medium heat 4 minutes per side. Repeat this for each quesadilla.
Serves 4.
Back to Search