Sweet Potato and Sausage Quesadillas

SERVINGS

4

PREP TIME

10 min

TOTAL TIME

35 min

GLUTEN FREE

NO



Crispy tortillas are stuffed with shredded cheese, diced sweet potato, savory pork breakfast sausage and spicy peppers. Top with sour cream and guacamole.


 Enjoy these main ingredient substitutions:

ingredients
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 medium sweet potato, cut into a 1/4" dice (about 1.5 cups)
1/2 cup finely diced red onion
1 small jalapeño pepper, minced
8 ounces beer or vegetable broth
1 tablespoon chili powder
3 scallions, sliced
4 (10-inch) flour tortillas
1 cup shredded Mexican blend cheese
1 tablespoon olive oil
Sliced jalapeño, salsa, sour cream, and guacamole, (optional)
DIRECTIONS
Crumble sausage into large skillet set over medium-high heat. Cook, stirring occasionally, for 8-10 minutes, or until browned and cooked through. Transfer to plate and discard any grease that has accumulated in pan.

Return pan to stove and add onion; cook 1 minute. Add sweet potato and jalapeño; cook 3 minutes. Add beer or broth, bring to a simmer and cook 10 minutes, or until sweet potato is soft and liquid has evaporated. Stir in cooked sausage, chili powder, and scallions.

Place tortilla on flat work surface. Scatter 1/8 of cheese over half tortilla. Spread 3/4 cup of sausage filling over cheese. Add a few jalapeño slices, if desired. Top with another 1/8 of cheese. Fold tortilla in half. Repeat with remaining tortillas to make 4 quesadillas.

Heat oil on griddle (or large pan) set over medium-high heat. Cook quesadillas one at a time, for 1-2 minutes per side, or until tortilla is golden brown and cheese is melted.

Cut each quesadilla into 4 wedges. Serve with salsa, sour cream, and guacamole for dipping.

Ingredients

Directions

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 medium sweet potato, cut into a 1/4" dice (about 1.5 cups)
1/2 cup finely diced red onion
1 small jalapeño pepper, minced
8 ounces beer or vegetable broth
1 tablespoon chili powder
3 scallions, sliced
4 (10-inch) flour tortillas
1 cup shredded Mexican blend cheese
1 tablespoon olive oil
Sliced jalapeño, salsa, sour cream, and guacamole, (optional)
Crumble sausage into large skillet set over medium-high heat. Cook, stirring occasionally, for 8-10 minutes, or until browned and cooked through. Transfer to plate and discard any grease that has accumulated in pan.

Return pan to stove and add onion; cook 1 minute. Add sweet potato and jalapeño; cook 3 minutes. Add beer or broth, bring to a simmer and cook 10 minutes, or until sweet potato is soft and liquid has evaporated. Stir in cooked sausage, chili powder, and scallions.

Place tortilla on flat work surface. Scatter 1/8 of cheese over half tortilla. Spread 3/4 cup of sausage filling over cheese. Add a few jalapeño slices, if desired. Top with another 1/8 of cheese. Fold tortilla in half. Repeat with remaining tortillas to make 4 quesadillas.

Heat oil on griddle (or large pan) set over medium-high heat. Cook quesadillas one at a time, for 1-2 minutes per side, or until tortilla is golden brown and cheese is melted.

Cut each quesadilla into 4 wedges. Serve with salsa, sour cream, and guacamole for dipping.