Creamy Mushroom & Sausage Quesadilla

By Drum Digital
31 July 2018

Preparation: 20 min | Cooking: 20 min | Serves 4

My #JustDelicious addition of creamy mushroom sauce to this traditional Mexican concept makes it a true crowd-pleaser!

Ingredients

375g Eskort Jalapeño Pork Sausages

30ml olive oil

15ml butter

8 tortillas

250g white button mushrooms, sliced

10ml flour

250ml cream

salt

ground black pepper

250g white cheddar cheese, grated

250ml sour cream

½ jalapeño, finely diced

small handful fresh coriander, chopped

Method

  • Heat oil and butter in a frying pan and fry sausages until cooked through and browned on all sides.
  • Remove from the heat and allow to cool slightly, then cut sausages lengthwise into thick slices. Set aside.
  • In the same pan, fry the mushrooms until softened and browned. Add flour and stir through, making sure flour is cooked off (1-2 minutes).
  • Add cream and stir well. Turn down the heat and let mushrooms simmer in the cream, stirring occasionally, until thickened. Remove from the heat and set aside.
  • Assemble a quesadilla by sprinkling a tortilla with some of the cheese. Top with the creamy mushroom mixture, a few slices of sausage and then another tortilla. Set aside.
  • Repeat with the remaining tortillas.
  • Heat a large frying pan. Carefully place a quesadilla in the pan and toast for a minute, pressing down lightly with a spatula.
  • Carefully flip the quesadilla and brown the other side.
  • Remove from the heat and repeat with the remaining quesadillas.
  • Mix sour cream, jalapeños and coriander together. Season lightly with salt and pepper and set aside.
  • Slice quesadillas into quarters, garnish with coriander and serve warm with the sour cream mixture.

Lots of hearty goodness with a kick of spice makes this #JustDelicious dish a winner for breakfast, lunch or even dinner.

 

Ingredients

 

4 Eskort Mediterranean Pork Sausages

30ml olive oil

5 potatoes, cut into small cubes

30ml (2T) butter

1 onion, chopped

pinch of paprika

8 eggs

salt and ground black pepper

parsley to garnish



Method

Heat the oil in a frying pan and fry the sausages until cooked through and browned.

Remove from the pan, cool and cut into pieces the same size as the cubed potatoes.

Add the butter to the same pan, the add the potatoes and onion and sprinkle with paprika, salt and pepper. Fry until the vegetables are golden and tender and remove from the heat.

Add the sausage pieces to the potato mixture and toss to combine.

Pat the mixture down to form a layer.

Beat the eggs with a little salt and pepper and pour over the potato and sausage mixture.

Mix through gently so the eggs combine with the potato and sausage mixture.

Cover with a lid and allow to cook on low heat until the eggs have set, stirring once or twice to ensure the eggs and potato mixture cook evenly. Remove from the heat.

To remove the omelette, place a large dinner plate on top of the pan and using both hands to hold plate and pan steady, flip the omelette onto the plate.

Serve warm, garnished with a sprinkling of parsley.

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