Spicy Sausage Quesadillas

As a tribute to all things cheesy, I offer this humble marriage of tortillas and queso…


  • 4 tbsp olive oil, divided
  • 6 8-inch flour tortillas
  • 12-16 oz. hot Italian sausage
  • 10 cups chopped (or torn apart) escarole
  • 2 cloves garlic, minced
  • 10 oz. shredded Fontina cheese
  • Salt and pepper

Preheat oven to 400 degrees F. In a large skillet, heat 2 tablespoons of olive oil over medium to medium-high heat. Add sausage to pan, and break apart into small pieces. Brown sausage into fine crumbles. Once browned, add half of the escarole. Stir constantly to wilt. Add remaining escarole and wilt in the same way. Stir in garlic. Add salt and pepper to taste. Remove from heat. Brush remaining olive oil onto a jelly roll pan.

[Note: The below procedure will only allow you to bake two quesadillas at a time. You need to do this in three separate batches for this recipe. You do not need to re-brush the pan between batches.]

Place two tortillas on baking pan. Spoon 1/6 of sausage mixture onto one half of each tortilla. Add 1/6 of shredded cheese atop sausage mixture. Bake in oven for 3 minutes. Remove from oven and fold empty half of each tortilla over melted half. Bake in oven for 10 minutes, flipping over halfway through. Once done, allow to cool slightly before serving.

Makes 3 servings (2 quesadillas each).



About Gerard

Fun-loving, well-read foodie.
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