Sausage and Pepper Quesadillas
These sausage and pepper quesadillas transform Italian flavor favorites into a quick 15-minute meal. Featuring savory Italian sausage, sweet bell peppers, and melty cheese folded into crispy tortillas, they're perfect for lunch, dinner, or impressive appetizers when you're short on time but big on flavor expectations.
Ingredients
- 2 tablespoons olive oil divided
- 8 oz Italian sausage sweet or hot, casings removed
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 small onion thinly sliced
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- Salt and pepper to taste
- 4 large flour tortillas 8-10 inch
- 2 cups shredded cheese Mexican blend, mozzarella, or provolone
- 2 tablespoons butter softened (for crisping the tortillas)
- Optional: fresh chopped parsley or cilantro for garnish
- Optional: sour cream and salsa for serving
Instructions
- Prep your workspace by having all ingredients chopped and ready to go. This is a quick-cooking recipe, so being organized helps!
- Cook the sausage in a large skillet over medium-high heat with 1 tablespoon of olive oil. Break it into small crumbles with your spatula as it cooks (about 5 minutes).
- Add the vegetables - bell peppers, onions, and garlic to the same skillet. Cook for 3-4 minutes until they start to soften but still have some bite.
- Season with oregano, red pepper flakes (if using), salt, and pepper. Stir to combine everything and cook for 1 more minute.
- Transfer the sausage and pepper mixture to a bowl. Wipe the skillet clean with paper towels (carefully—it's hot!).
- Assemble each quesadilla by laying a tortilla flat, sprinkling 1/4 cup of cheese on half of it, adding about 1/3 cup of the sausage mixture, topping with another 1/4 cup of cheese, then folding the tortilla in half.
- Return the skillet to medium heat and add 1/2 tablespoon of olive oil.
- Cook quesadillas one or two at a time (depending on skillet size) for 2-3 minutes per side until golden brown and crispy. Pro tip: Spread a thin layer of butter on the outside of the tortilla before placing it in the pan for extra crispiness.
- Transfer to a cutting board, let rest for 1 minute (trust me on this—molten cheese is no joke), then cut into wedges.
- Repeat with remaining tortillas and filling.
- Serve immediately with optional garnishes and dipping options.
Notes
- For extra-crispy quesadillas, brush the outside of the tortillas with a little butter before cooking.
- The filling can be made up to 2 days ahead and refrigerated, making this an even quicker weeknight option.
- Don't overstuff your quesadillas or they'll leak and be difficult to flip.
- Let the quesadillas rest for a minute before cutting to allow the cheese to set slightly.
- If serving a crowd, keep finished quesadillas warm in a 200°F oven while you complete the batch.
- For a spicier version, add diced jalapeños or use hot Italian sausage.