Best Chicken And Sausage Quesadillas Recipes

Chicken and Sausage Quesadillas image

Provided by SkinnyMinnie

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
6 boneless skinless chicken thighs, and cut into small pieces
8 ounces andouille sausages, cut inot 1/2-inch pieces
1 red bell pepper, seeded and finely chopped
1 medium onion, finely chopped
4 garlic cloves, minced
1 (4 ounce) can diced green chilies, drained
1 jalapeno pepper, seeded and finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
8 (8 inch) flour tortillas
2 cups cheddar cheese, grated

Steps:

Place a large skillet over high heat.
Add oil and tip pan to coat.
Add chicken, sausage, pepper, and onion; cook until chicken is cooked through and vegetables soften, about 8 minute.
Add the garlic, green chiles, and jalapeno; cook for 2 minute.
Add the chili powder, cumin and salt; stir to combine.
Transfer to a bowl and cool.
Lay a tortilla down and spread 1/4 of the chicken mixture (about 1 cup) evenly over the tortilla.
Top with 1/4 of the cheese and another tortilla. Repeat with remaining tortillas.
Cook each quesadilla in a large skillet over medium high heat for 3 min on each side, or until golden and cheese has melted.

Nutrition Facts : Calories 995.6, Fat 54.5, SaturatedFat 21.5, Cholesterol 177.8, Sodium 2489.5, Carbohydrate 69.2, Fiber 5.7, Sugar 6.5, Protein 56

Quesadillas with Chicken Sausage and Roasted Vegetables image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 7

4 cups leftover Roasted Sweet Potatoes and Mushrooms
4 flour tortillas, (10-inch or burrito-size)
8 ounces precooked spicy chicken (or turkey) sausage, thinly sliced diagonally
6 ounces coarsely grated Monterey Jack cheese
1 tablespoon olive oil
1/2 cup reduced-fat sour cream
Prepared fresh tomato salsa (optional)

Steps:

Preheat oven to 425 degrees. Divide the vegetables evenly over half of each tortilla; layer with sausage slices, and sprinkle with cheese. Fold and press to seal edges. Brush with olive oil; transfer to two rimmed baking sheets.
Bake, rotating sheets halfway through, until cheese has melted and tortillas are golden brown, about 15 minutes. Slice into wedges, and serve topped with sour cream, and, if desired, salsa.