These crisp little sandwiches are delicious served with some fresh tomato salsa for dipping.
- 1 pound bulk pork sausage
- 1 onion, chopped
- 1 red bell pepper, sliced
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- 2 teaspoons chili powder
- 8 10-inch flour tortillas
- 2 cups shredded Co-Jack cheese
- 2 tablespoons olive oil
Preheat oven to 375°F. In heavy skillet, cook pork sausage with onion over medium heat, stirring to break up sausage, about 4 to 5 minutes. When browned, drain off most of the fat.
Add red bell pepper; cook and stir for 2 to 3 minutes. Sprinkle with seasonings and remove from heat.
Lay four tortillas on work surface. Sprinkle each with ¼ cup cheese and top with one-fourth of the sausage mixture. Sprinkle with remaining cheese and top with remaining tortillas. Place on two cookie sheets and brush quesadillas with olive oil.
Bake for 7 to 10 minutes, or until cheese is melted and tortillas are lightly browned. Cut into wedges and serve.
Tortillas are available in two types, corn and flour. Flour tortillas are usually larger, used for quesadillas and burritos. They can be flavored with spinach, red pepper, garlic, and tomato. Flavored corn tortillas are also available, as well as the traditional white, yellow, and blue corn varieties.