Creamy Mushroom & Sausage Quesadilla

By YOU 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!


375g Eskort Jalapeño Pork Sausages

30ml olive oil

15ml butter

8 tortillas

250g white button mushrooms, sliced

10ml flour

250ml cream


ground black pepper

250g white cheddar cheese, grated

250ml sour cream

½ jalapeño, finely diced

small handful fresh coriander, chopped


  • 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.

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