Recipes

Chili Cheese Quesadillas

What better combo than sausage and quesadillas to please kids and grown-ups alike! Your taste buds will be chanting "Olé!" the moment you bite into our scrumptious smoked chili and cheese pork sausages nestled under melting Monterey Jack and golden crisp tortilla. Serve with raw veggies and guacamole to put a new spin on everybody's favourite Mexican classic!

20
Prep Time
8
Cook Time
4
Servings

What You Need

  • 1 pkg. (13.23 ounces/375 g) Johnsonville Chili Cheese Smoked Sausages, cooked and warm
  • 2 large tortillas (25 cm/10 in each)
  • 3/4 cup grated Monterey Jack cheese
  • a few leaves of cilantro or flat Italian parsley (optional)
  • 1 or 2 green onions, finely chopped
  • salsa to taste
  • sour cream to taste
  • homemade guacamole to taste
  • FOR THE GUACAMOLE:
  • 2 ripe avocados, pitted
  • 1 tbsp or more lime juice
  • 1 small jalapeno pepper or a few drops Tabasco sauce
  • 1 small tomato, seeded and diced
  • 1 green onion, finely chopped
  • 1/4 cup chopped cilantro
  • 1 tsp salt

Preparation

  1. Place tortilla on a work surface. Top with half the grated cheese. Slice cooked sausages in two lengthwise and arrange over cheese. Cover with remaining cheese, then sprinkle with cilantro and green onion. Close with other tortilla.

  2. In a large non-stick skillet over medium-low heat, dry-toast quesadilla for 3 minutes per side or until cheese is melted.

  3. Cut quesadilla into quarters and serve with raw vegetables and the classic Mexican trio of salsa, sour cream and guacamole. 

  4. To make guacamole: In a bowl, combine avocado flesh with lime juice. Using a fork, mash coarsely to produce a chunky guacamole.

  5. Seed jalapeno pepper, removing inside ribs if you prefer a milder guacamole. Dice pepper very finely. Add to avocado along with remaining guacamole ingredients, then mix gently. Adjust seasoning. 

  6. To make perfect grill marks, use a ridged skillet or even a Panini grill.