Cajun Beef Sausage Quesadillas (Printable version)

Crispy tortillas filled with spicy Cajun beef sausage, colorful peppers, and two kinds of melted cheese.

# What you'll need:

→ Meats

01 - 9 oz Cajun-style beef sausage, thinly sliced

→ Vegetables

02 - 1 small red bell pepper, diced
03 - 1 small green bell pepper, diced
04 - 1 small red onion, thinly sliced

→ Dairy & Cheese

05 - 2 cups shredded Monterey Jack cheese
06 - 1 cup shredded cheddar cheese
07 - 2 tbsp unsalted butter

→ Spices & Seasonings

08 - 1 tsp Cajun seasoning
09 - 1/2 tsp smoked paprika
10 - Salt and black pepper, to taste

→ Staples

11 - 4 large flour tortillas (10 inch)

# Directions:

01 - Heat a large skillet over medium heat. Add sliced sausage and cook for 3–4 minutes, until browned. Remove and set aside.
02 - In the same pan, add peppers and onion. Sauté for 5 minutes, until softened. Sprinkle with Cajun seasoning, smoked paprika, salt, and pepper. Stir well.
03 - Return the sausage to the skillet, mix, and cook for 2 more minutes. Remove the mixture to a bowl. Wipe the skillet clean.
04 - Melt 1/2 tbsp butter in the skillet over medium heat. Place a tortilla in the pan, sprinkle a quarter of the cheese evenly over half of it, then spread a quarter of the sausage and veggie mixture over the cheese. Fold the tortilla to enclose the filling.
05 - Cook for 2–3 minutes per side, or until golden brown and cheese has melted. Repeat with remaining tortillas, butter, cheese, and filling.
06 - Slice each quesadilla into wedges and serve hot.

# Expert Advice:

01 -
  • The combination of Cajun beef sausage with sweet peppers creates this incredible sweet heat balance that keeps you reaching for just one more wedge
  • These come together in under 40 minutes but taste like something from a restaurant that specializes in Tex-Mex fusion
  • The crispy tortilla exterior gives way to this ridiculously cheesy interior thats basically impossible to stop eating
02 -
  • Dont overload the tortillas with filling or youll never get that crispy exterior and the cheese will escape into the pan
  • Let the quesadillas rest for about a minute after cooking so the cheese sets slightly and doesnt immediately pour out when you cut them
  • Pre-shredded cheese has anti-caking agents that prevent proper melting, so grating your own makes a huge difference
03 -
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives the tortillas this incredible restaurant quality golden crust
  • Keep the heat at medium throughout cooking so the tortillas crisp up without burning before the cheese has time to melt completely

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