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.
