Creamy Mushroom & Sausage Quesadilla

 

A traditional Mexican concept, my #JustDelicious addition of creamy mushroom sauce makes this a true crowd-pleaser!

Prep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
 375 g Eskort Jalapeño Pork Sausages
 30 ml olive oil
 15 ml butter
 6 tortillas
 250 g white button mushrooms, sliced
 10 ml flour
 250 ml cream
 salt
 ground black pepper
 250 g white cheddar cheese, grated
 250 ml sour cream
 ½ jalapeño, finely diced
 small handful fresh coriander, chopped
Method
1

Heat oil and butter in a frying pan and fry sausages until cooked through and browned on all sides.

2

Remove from heat, allow to cool slightly, then slice into thick slices, lengthwise along the sausages, set aside.

3

In the same pan, fry the mushrooms until softened and browned, then add flour and stir through, making sure flour cooked off (1-2 minutes).

4

Add cream and stir well, turn heat down and allow mushrooms to simmer in the cream, stirring occasionally, until thickened, remove from heat and set aside.

5

Assemble quesadilla by sprinkling a tortilla with some of the white cheddar cheese, top with the creamy mushroom mixture and a few slices of sausage then top with another tortilla, set aside.

6

Repeat with remaining tortillas.

7

Heat a large frying pan and when hot, carefully place 1 quesadilla into the pan, toasting the bottom for 1 minute, pressing down lightly with a spatula as you work.

8

Carefully flip the quesadilla and brown the other side.

9

Remove from heat and repeat with remaining quesadilla.

10

Mix sour cream, jalapeños and coriander together, season lightly with salt and pepper and set aside.

11

Slice quesadillas into quarters, garnish with coriander and serve warm with the sour cream mixture.

Ingredients

Ingredients
 375 g Eskort Jalapeño Pork Sausages
 30 ml olive oil
 15 ml butter
 6 tortillas
 250 g white button mushrooms, sliced
 10 ml flour
 250 ml cream
 salt
 ground black pepper
 250 g white cheddar cheese, grated
 250 ml sour cream
 ½ jalapeño, finely diced
 small handful fresh coriander, chopped

Directions

Method
1

Heat oil and butter in a frying pan and fry sausages until cooked through and browned on all sides.

2

Remove from heat, allow to cool slightly, then slice into thick slices, lengthwise along the sausages, set aside.

3

In the same pan, fry the mushrooms until softened and browned, then add flour and stir through, making sure flour cooked off (1-2 minutes).

4

Add cream and stir well, turn heat down and allow mushrooms to simmer in the cream, stirring occasionally, until thickened, remove from heat and set aside.

5

Assemble quesadilla by sprinkling a tortilla with some of the white cheddar cheese, top with the creamy mushroom mixture and a few slices of sausage then top with another tortilla, set aside.

6

Repeat with remaining tortillas.

7

Heat a large frying pan and when hot, carefully place 1 quesadilla into the pan, toasting the bottom for 1 minute, pressing down lightly with a spatula as you work.

8

Carefully flip the quesadilla and brown the other side.

9

Remove from heat and repeat with remaining quesadilla.

10

Mix sour cream, jalapeños and coriander together, season lightly with salt and pepper and set aside.

11

Slice quesadillas into quarters, garnish with coriander and serve warm with the sour cream mixture.

Creamy Mushroom & Sausage Quesadilla