Quesadillas Recipe

Name: Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound mild sausage meat; Eight 8-inch flour or corn tortillas; 2 cups coarsely grated Monterey Jack, Muenster or mozzarella cheese (about 5 ounces); 2 large poblanos or other mildly hot chiles, 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

Servings: persons

1
In a medium skillet, cook the sausage meat over moderate heat, stirring to break it up, until no trace of pink remains, about 8 minutes.
2
Remove the sausage from the skillet with a slotted spoon and let cool briefly.
3
Set 4 tortillas on a work surface and top with the sausage meat, cheese and poblano strips.
4
Sprinkle the pumpkin seeds on top and cover with the remaining tortillas.
5
Heat 1/8 inch of vegetable oil in a large heavy skillet until shimmering.
6
Add 1 of the quesadillas and fry over moderately high heat until puffed and golden on the bottom, about 30 seconds.
7
Press down with a spatula, flip and fry the other side for 30 seconds.
8
Drain on paper towels and repeat with the remaining quesadillas.
9
In a medium bowl, toss the cilantro sprigs, lime juice and a pinch of salt.
10
Quarter the quesadillas if desired and garnish with the dressed cilantro sprigs and salsa.
11
Serve immediately.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound mild sausage meat, Eight 8-inch flour or corn tortillas, 2 cups coarsely grated Monterey Jack, Muenster or mozzarella cheese (about 5 ounces), 2 large poblanos or other mildly hot chiles, seeded and cut into thin strips, and more.

Yes, Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions