Reviews (1) Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 06/02/2012 My husband and I loved this, and I especially loved that the roasted sweet potatoes and mushrooms were already cooked from the night before, which made this super easy for a weeknight. I used Aidell's jalapeno mango chicken sausage, which made an interesting flavor.
Back to Quesadillas with Chicken Sausage and Roasted Vegetables All Reviews for Quesadillas with Chicken Sausage and Roasted Vegetables - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Quesadillas with Chicken Sausage and Roasted Vegetables Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 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)
Cook’s Notes 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).
Gallery Quesadillas with Chicken Sausage and Roasted Vegetables
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Gallery
Quesadillas with Chicken Sausage and Roasted Vegetables
Quesadillas with Chicken Sausage and Roasted Vegetables
Quesadillas with Chicken Sausage and Roasted Vegetables
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
Ingredients
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 degrees. 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.
Cook’s Notes 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).
Cook’s Notes
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).
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 06/02/2012 My husband and I loved this, and I especially loved that the roasted sweet potatoes and mushrooms were already cooked from the night before, which made this super easy for a weeknight. I used Aidell's jalapeno mango chicken sausage, which made an interesting flavor.
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 3 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 3 1 star values: 0
5 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 3 1 star values: 0
5 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 3 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 06/02/2012 My husband and I loved this, and I especially loved that the roasted sweet potatoes and mushrooms were already cooked from the night before, which made this super easy for a weeknight. I used Aidell's jalapeno mango chicken sausage, which made an interesting flavor.Martha Stewart Member
Rating: Unrated 06/02/2012
My husband and I loved this, and I especially loved that the roasted sweet potatoes and mushrooms were already cooked from the night before, which made this super easy for a weeknight. I used Aidell’s jalapeno mango chicken sausage, which made an interesting flavor.
Rating: Unrated
All Reviews for Quesadillas with Chicken Sausage and Roasted Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Quesadillas with Chicken Sausage and Roasted Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
