Quesadilla with sausage and sweet peppers
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 14 servings
Calories 243, total fat 15 G., saturated fats 7 G., proteins 14 G., carbohydrates 14 G., fiber 1 G., cholesterol 40 mg, sodium 629 mg, sugar 3 G.
Serving size: 1 of 14 servings
Calories 243, total fat 15 G., saturated fats 7 G., proteins 14 G., carbohydrates 14 G., fiber 1 G., cholesterol 40 mg, sodium 629 mg, sugar 3 G.
These quesadillas are filled with juicy bell peppers and fried sweet Italian sausage, not to mention tons of gooey cheese. They're perfect for lunch, dinner, or a snack. They also make great as an appetizer at a house party, with marinara sauce on the side for dipping. To make them, you'll need large, burrito-sized tortillas. Fill them with the meat filling, mozzarella, and Parmesan cheese, and toast them in a skillet until the tortillas are crispy and the cheese is melted.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 220 g raw sweet Italian sausage, casings removed
- 2 sweet peppers (any color), thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1 and 1/3 tbsp. marinara sauce
- 4 large wheat tortillas (for burritos)
- 1 package (220 g) grated mozzarella (about 2 tbsp.)
- 1/4 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes.
- Add the bell pepper, onion, garlic, oregano, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add 1/3 cup each of marinara sauce and water and cook, stirring, until the vegetables are lightly coated and the skillet is mostly dry, 3 to 5 minutes.
- Transfer to a medium bowl and wipe out the pan thoroughly.
- Place the tortillas on a work surface. On one side of each tortilla, top with 1/4 cup mozzarella, 1/2 tablespoon Parmesan, a quarter of the meat mixture, and another 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Fold the tortillas in half over the filling and gently press down.
- Brush the tortillas with the remaining 1 tablespoon of olive oil. Fry the quesadillas, 2 at a time, in a skillet over medium heat until golden brown, about 2 minutes per side.
- Heat the remaining 1 cup marinara sauce in a small saucepan or microwave. Cut the quesadillas into wedges. Serve with the sauce for dipping.
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