Cheesy and meaty, this easy Chipotle Polish Sausage Quesadilla is a hit with the whole family! Loaded with polish sausage, cabbage, bacon, and cheese each bite begs to be dipped in chipotle sour cream!
4stripsFARMER JOHN baconcooked crispy and crumbled
8MISSION Super Soft Flour Tortillas
1cupMonterey Jack cheeseshredded
1/4headgreen cabbagethinly sliced
1teaspoonTABASCO® brand Chipotle Pepper Sauce
Green onionthinly sliced, for garnish
Place a large skillet over medium-high heat. Add polish sausage links and 1/3 cup water. Cook sausages for 10 to 12 minutes, turning occasionally. Remove to a cutting board. Cut into thin slices. (I make the bacon while the sausages cook.)
Place a large skillet over medium heat. Spread 1/2 tablespoon of butter over one side of 2 tortillas. Place one tortilla, butter side down, in the skillet. Top with 1/4 cup cheddar cheese, 1/4 cup Monterey Jack cheese, some cabbage, some bacon, and Polish sausage. Place the second tortilla on top, butter side up.
Cook the quesadilla for 3 to 5 minutes or until golden and cheese is starting to melt. Carefully flip the quesadilla over and cook for another 3 to 5 minutes.
Remove to a cutting board. Repeat with remaining ingredients. Cut quesadillas into quarters.
In a small bowl, stir together sour cream and TABASCO® brand Chipotle Pepper Sauce until evenly combined. Plate quesadillas and serve with a dollop of chipotle sour cream. Sprinkle with green onions, if desired. Serve immediately.
I used soft taco sized tortillas for this recipe using 2 tortillas, top & bottom, for each quesadilla. If you buy burrito sized tortillas, you could use 1 tortilla per quesadilla and then fold it in half.Coleslaw mix from the store would work great in this recipe if you don't want to buy an entire cabbage head.