Sausage Quesadillas
Submitted by KAM
Sausage quesadillas loaded with sauteed sausage, ripe mango, roasted poblano, jalapeno, cilantro, and melted Monterey Jack between crisp flour tortillas. A sweet-heat Tex-Mex appetizer that eats like a party.
YIELD
12 servingsPREP
20 minCOOK
25 minREADY
45 minThese are not your basic cheese and chicken quesadillas. The filling builds on sauteed sausage and layers it with ripe mango, roasted poblano, fresh jalapeno, and cilantro, then packs it all under a heavy blanket of Monterey Jack.
The mango is the move here. Its sweetness cuts through the savory sausage and smoky poblano, and it softens as the quesadilla cooks, releasing a little fruity juice that lifts everything else on the plate.
Roasting the poblano first is the difference between raw grassy pepper flavor and something deeper and smoky. Blister it over an open flame or under the broiler until the skin blackens, then steam in a covered bowl and rub the skin off with a paper towel.
Chef Tips
- Drain the cooked sausage on paper towels before mixing in, excess grease will soak the tortilla and make it soggy.
- Use a dry mango that’s ripe but still firm, overripe fruit turns to mush under heat.
- Preheat the pan properly before adding oil, a cold pan steams the tortilla instead of crisping it.
- Flip once and press gently with a spatula to help the cheese melt through without tearing the top tortilla.
- Let rest 1 to 2 minutes before cutting into wedges, this keeps the cheese from oozing out.
Variations
- Swap pork sausage for chorizo for a spicier, more Mexican-leaning filling.
- Use a blend of Monterey Jack and sharp cheddar for extra depth.
- Skip the mango and add black beans or charred corn for a savory-only version.
Ingredients
Directions
In a medium bowl combine the first seven ingredients and toss to combine.
Place six flour tortillas on a clean cutting board.
Divide turkey mixture onto each flour tortilla.
Top with the remaining flour tortillas.
Bring a large sauté pan or griddle to medium heat and brush with a small amount of vegetable oil.
Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about 4 minutes.
With a spatula pick up flour tortilla sandwich over to finish cooking to a golden brown or until cheese is melted.
Remove from pan or griddle and place on cutting board.
Cut into six wedges.
Serve warm with tomato salsa. Repeat cooking process with each tortilla.
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