Quesadillas With Chicken Sausage and Roasted Vegetables
- Serves 4
- Prep time: 15 minutes
- Total time: 30 minutes
You may substitute an equal amount of just about any cooked meat for the sausage in this recipe. Try leftover roasted chicken or pork loin.
Ingredients
- 4 cups leftover Roasted Sweet Potatoes and Mushrooms
- 4 flour tortillas (10-inch or burrito-size)
- 8 ounces precooked spicy chicken (or turkey) sausage, thinly sliced diagonally
- 6 ounces coarsely grated Monterey Jack cheese
- 1 tablespoon olive oil
- 1/2 cup reduced-fat sour cream
- prepared fresh tomato salsa (optional)
Directions
- Preheat oven to 425°. Divide the vegetables evenly over half of each tortilla; layer with sausage slices, and sprinkle with cheese. Fold and press to seal edges. Brush with olive oil; transfer to two rimmed baking sheets.
- Bake, rotating sheets halfway through, until cheese has melted and tortillas are golden brown, about 15 minutes. Slice into wedges, and serve topped with sour cream, and, if desired, salsa.
Note: To make the tortillas easier to work with, hold them directly over a gas flame using tongs until heated through, about 5 seconds per tortilla (or use the microwave).
Source: Everyday Food - Issue 26, October 2005, Page 98.