These spicy sausage quesadillas are super simple to make and the blend of spice from the sausage with the mellow Monterrey cheese and freshly made pico is a perfect match!
The fresh pico adds lightness to this dish – pile it on as high as your heart desires. You can of course sub the cheese for a different blend or even dairy free alternatives.
I teamed up with MIANONNA for this recipe (see on Instagram here) and their sausages are so full of flavor without any of the bad stuff (no MSG, artificial colors or flavors, no nitrates) It’s a great, versatile sausage that’s super yummy.
For this recipe you’ll need:
- 6 oz MIANONNA Spicy Italian Sausage, sliced
- 2 flour tortillas (I love the butter ones from the H‑E‑B bakery)
- 1/3 cup monterrey jack cheese
- 1/4 cup diced tomatoes
- 1 small jalapeño, chopped, seeds discarded
- 1/2 lime, juiced
- 1/4 cup chopped cilantro
- 1/2 shallot, diced
Directions:
Get your tomatoes, jalapeño, cilantro and lime juice in a small bowl and gently mix, then set aside (this is your pico de gallo).
Slice your sausage thinly with a sharp knife. I prefer making half moons with the sausage.
Bring a large stir fry pan to medium heat.
Add one tortilla to the pan and allow to warm for 15 seconds on each side.
Sprinkle most of cheese evenly on one side and then add the sliced sausage evenly.
Sprinkle the rest of the cheese and then add the second tortilla on top and gently push down. Allow to warm thoroughly for another minute and then flip very carefully.
Let the sausage quesadilla cook for another minute and then place on a cutting board. Cut in quarters and garnish with the pico de gallo. Enjoy your spicy sausage quesadilla!
