Quesadillas with Sausage, Cheese and Chiles


Quesadillas with Sausage, Cheese and Chiles

This quesadillas with sausage, cheese and chiles is out of sight. You've never had quesadillas like this before...with a cold beer...Ole!


  • 1/2 pound mild ground sausage meat
  • 8 - 8- inch flour tortillas
  • 2 cups grated Monterey Jack Muenster or Mozzarella cheese (about 5 ounces)
  • 2 large poblanos seeded and cut into thin strips
  • 1/4 cup pumpkin seeds toasted
  • Vegetable oil for frying
  • 2 cups small cilantro sprigs
  • 1 tablespoon fresh lime juice
  • Salt
  • 1 cup fresh tomato salsa


  • In a medium skillet, cook the ground sausage meat over moderate heat, stirring to break it up. until no trace of pink remains, about 8 minutes. Remove the sausage from the skillet with a slotted spoon and let cool briefly.
  • Set 4 tortillas on a work surface and top with the sausage meat, cheese and poblano strips. Sprinkle the pumpkin seeds on top and dribble about 2 tablespoons of salsa over-all, cover with the remaining tortillas.
  • Heat 1/8-inch of vegetable oil in a large heavy skillet until shimmering. Add 1 of the quesadillas and fry over moderately high heat until puffed and golden on the bottom, about 30 seconds. Press down with a spatula, flip and fry the other side for 30 seconds. Drain on paper towels and repeat with the remaining quesadillas.
  • In a medium bowl, toss the cilantro sprigs, lime juice and a pinch of salt. Quarter the quesadillas if desired and garnish with the dressed cilantro sprigs and more salsa.

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