Lunch: Smoked Andouille Quesadilla

Recipe by al fresco all natural Quesadilla wedges with slices of browned andouille sausage, provolone cheese, roasted peppers, veggies, and more make delicious appetizers or hors d'oeuvre for any festive event.

Ingredients

1 (12 ounce) package al fresco® Smoked Andouille Chicken Sausage, browned, sliced on the bias
4 (10 inch) sun-dried tomato wraps or tortillas
16 thin slices provolone cheese
6 ounces roasted red peppers, drained, sliced
1 fresh avocado, thinly sliced
2/3 cup grated carrots
2/3 cup mild salsa
1/2 cup fat-free sour cream

Instructions

Warm a 10-inch skillet on medium heat, coat with cooking spray.
Place 1 piece of the flat bread in the pan and top with 4 slices of the cheese. Follow with half the slices of Smoked Andouille, and half of the red pepper strips, avocado slices, and shredded carrots filling in a circular pattern. Top with half the salsa. Finish with 4 more pieces of the cheese and a piece of flat bread.
Allow the bottom to brown and heat through well, 4 - 5 minutes. Pre-heat broiler.
Once well browned, spray top tortilla with cooking spray and place quesadilla under broiler to nicely brown the top. Use a watchful eye for this step, since the top can brown quickly. Allow to rest for 3 - 5 minutes.
Place a large platter over the pan and carefully flip over. Slice into 8 wedges and serve with a dollop of sour cream.
Repeat to make second quesadilla.

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