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
Ingredients: |
|
375 g | Eskort Jalapeño Pork Sausages |
30 ml | olive oil |
15 ml | butter |
8 | 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:
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.