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Dash of Diamonds and Pinch of Pearls Sweepstakes

Sausage and Potato Quesadillas

Source: Quick from Scratch - Herbs
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Rating: 1.5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  25 Minutes
  Serves 4
These substantial double-decker quesadillas call for fresh (not the more common dried) chorizo sausage, which is generally made with paprika. If you can't find fresh chorizo, use another sausage, such as hot Italian, in its place. Or use a mild sausage and add an extra half teaspoon of hot paprika.
RECIPE INGREDIENTS
1 pound fresh chorizo sausages or other sausages, casings removed
1 tablespoon plus 1 teaspoon cooking oil
1 baking potato (about 1/2 pound), peeled and cut into 1/4-inch cubes
3/4 teaspoon hot paprika
1/4 teaspoon salt
12 6-inch flour or corn tortillas
1/4 cup chopped red onion
1/2 cup cilantro leaves
1/2 pound Monterey jack cheese, grated (about 2 cups)
Sausage and Potato Quesadillas Recipe at Cooking.com
DIRECTIONS
Heat the oven to 425 degrees F.

In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Pour off the fat from the pan.


Heat the 1 tablespoon oil in the pan over moderate heat. Add the potato, 1/2 teaspoon of the paprika, and the salt and cook, stirring occasionally, until tender, about 10 minutes.


Put four of the tortillas on a work surface. Put half of the sausage, potato, onion, cilantro, and cheese on the tortillas, spreading the ingredients all the way to the edge, and top with four more tortillas. Repeat with the remaining sausage, potato, onion, cilantro, and cheese and cover with the remaining four tortillas.


Brush the tops of the quesadillas with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon paprika. Put the quesadillas on a baking sheet and bake until the cheese melts, about 5 minutes. Cut into wedges and serve.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1290
Fat. Total: 76g
Fiber: 6g
Carbohydrates, Total: 95g
Sodium: 2558mg
% Cal. from Fat: 53%
Cholesterol: 150mg
Protein: 55g
Spotlight Recipe Review See all 3 reviews »

Rating: 3
by: Samantha, KS Reviewed: 03/03/2012
almost breakfast
we did these for lunch, but they almost seem like a breakfast food. used a mild italian sausage as i didn't think the kids would like spicy. i'd like to try it again and add a veggie to it. maybe spinach or a bell pepper.
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