Ingredients with Measurements:
- 1 pound Italian sausage, casings removed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Spatula
- Griddle or large non-stick pan
Step-by-step instructions:
1. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, about 8-10 minutes.
2. Add the sliced peppers, onion, and garlic to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10-12 minutes.
3. Stir in the chili powder, paprika, cumin, salt, and pepper. Cook for another 2-3 minutes, until the spices are fragrant.
4. Preheat a griddle or large non-stick pan over medium heat.
5. Place a tortilla on the griddle or pan. Sprinkle 1/4 cup of shredded cheese over half of the tortilla. Spoon 1/4 cup of the sausage and pepper mixture over the cheese. Sprinkle with a tablespoon of chopped cilantro. Fold the tortilla in half and press down gently with a spatula.
6. Cook the quesadilla for 2-3 minutes on each side, until the cheese is melted and the tortilla is lightly browned and crispy. Repeat with the remaining tortillas and filling.
7. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for the skillet, medium heat for the griddle or pan.
Serving size:
Makes 8 quesadillas, serving size is 1 quesadilla.
Nutritional information:
Calories per serving: 380
Fat: 23g
Carbohydrates: 23g
Protein: 20g
Sodium: 700mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or breakfast sausage.
- Any color of bell pepper can be used.
- If you don't have fresh cilantro, you can use parsley or omit it altogether.
Variations:
- Add sliced mushrooms to the skillet with the peppers and onions.
- Use a different type of cheese, such as cheddar or pepper jack.
- Add a can of drained and rinsed black beans to the skillet with the sausage and peppers.
- Serve with sour cream and salsa on the side.
Tips and tricks:
- Use a sharp knife to slice the peppers and onions thinly and evenly.
- Make sure the skillet is hot before adding the sausage to ensure it browns properly.
- Don't overfill the quesadillas or they will be difficult to flip and may fall apart.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadillas in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with additional chopped cilantro.
Garnishes:
Chopped cilantro, sour cream, salsa, guacamole.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob, salad.
Troubleshooting advice:
- If the quesadillas are falling apart when you try to flip them, try using less filling or pressing down gently with a spatula to help them stick together.
- If the tortillas are not crispy enough, try cooking them for a little longer on each side or using a little less filling.
Food safety advice:
Make sure the sausage is cooked through to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Quesadillas are a traditional Mexican dish that originated in the northern state of Sonora. They are typically made with cheese and a variety of fillings, such as meat, vegetables, or beans.
Flavor profiles:
Savory, spicy, cheesy, slightly sweet.
Serving suggestions:
Serve hot with your favorite garnishes and side dishes.
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