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Creamy Mushroom & Sausage Quesadilla
Creamy Mushroom & Sausage Quesadilla

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

Prep Time: 20 min
Cook Time: 20 min
Serves: 4



375 g

Eskort Jalapeño Pork Sausages

30 ml

olive oil

15 ml




250 g

white button mushrooms, sliced

10 ml


250 ml





ground black pepper

250 g

white cheddar cheese, grated

250 ml

sour cream


jalapeño, finely diced

small handful

fresh coriander, chopped


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

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

  • 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).

  • 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.

  • 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.

  • Repeat with remaining tortillas.

  • 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.

  • Carefully flip the quesadilla and brown the other side.

  • Remove from heat and repeat with remaining quesadilla.

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

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

Recipe Meal Types: - Quick & Easy - Lunch Box - Lunch - 30 Minute Meals
The following product can be used with this recipe:
Eskort Jalapeño Pork Sausages

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