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!
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.
Notes
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.