Italian Sausage Quesadillas are loaded with hot Italian sausage, mozzarella cheese, fresh basil, and more. 30 minutes from start to finish!
And now for something different from My Sequined Life…a quick weeknight meal! Joking. A 30-minute meal to be specific. I’m positively hooked on these speedy weeknight meals and just can’t stop. Any extra time I can grab in the evenings after work to plant myself in front of the TV and soak in a little extra Bravo is to be savored.
This 30-minute meal is special (in ways beyond my latest food crush – hot Italian sausage) because it is the first of a series! The first Thursday of every month, myself and a fabulous group of bloggers will be sharing a 30-minute meal recipe.
School is back in session nearly everywhere and inevitably everyone’s schedules gets busier. Even if you don’t have anyone in your household that attends school and your definition of ‘busier’ happens to be really digging the fall prime time TV lineup. More time in the evenings is a good thing across the board, right?
Scroll down to the bottom of the post to check out all the links to our first 30-minute meal compilation!
Soooo that brings us to these Italian Sausage Quesadillas. The tortillas of your choice are filled with spicy Italian sausage crumbles, roasted red peppers, mozzarella cheese, and an assortment of other Italian flavor VIPs, all served with a warm marinara dipping sauce.
For me, anything featuring Italian flavors counts as a total comfort food, and these quesadillas do not disappoint. Ever since rediscovering my love for Spicy Sausage Fettuccine with Basil and Parmesan a few weeks ago, I’ve been stocking up on hot Italian sausage (seriously, you should see my freezer…) and methodically planning all the recipes in which I can use it.
a.k.a. I’m going to use it in all the things.
These quesadillas fall under the category of dishes I’ve been throwing together for years when I’m fresh out of ideas or a whole bunch of time to make dinner. They’re also sub-categorized in the group of recipes I make frequently which for the life of me I cannot remember to share here on the blog. Why is that? I KNOW I’m not the only one who likes tasty, quick, and customizable main dishes.
Quesadillas are pretty simple to make. Cook meat, chop veggies, shred cheese, assemble, and cook on the stove top. I think the hardest part of the whole process is flipping the quesadilla in the skillet without losing the filling. Missing out on any iota of deliciousness these quesadillas have got going on would be sad.
If I’m feeling less than optimistic about my quesadilla flipping on a given day (or making a smaller serving), I add filling to one half of a tortilla and then fold the other half over top, making a half-moon. I can fit two half-moons onto one skillet, and then flip them over the folded side. I’m all about the easy. 🙂
Other ground Italian sausage recipes you might like:
- Italian Sausage Soup with Orzo and Spinach
- Gnocchi with Italian Sausage and Homemade Marinara
- Creamy Pesto Gnocchi with White Beans and Sausage
- Hot Sausage and Rosemary Tomato Sauce
Italian sausage quesadillas recipe notes:
- Either pork or turkey Italian sausages can be used here. Use what you prefer.
- Each Italian sausage link is approximately four ounces. This recipe calls for sixteen ounces (one pound) of Italian sausage. If you’re able to find one pound of ground Italian sausage that’ll cut down on a step.
Italian Sausage Quesadillas
- 1 tbsp olive oil
- 1/2 large onion, diced
- 2 cloves garlic, minced (or more to taste)
- 4 hot Italian sausages, casings removed
- 4 8" flour tortillas
- 10 fresh basil leaves, roughly chopped (about 1/4 cup chopped)
- 1/2 cup sliced roasted red peppers
- 1 1/2 cups shredded mozzarella cheese
- Marinara sauce, for serving
- Set a skillet on stove top over medium-high heat. Add 1 tbsp olive oil and let heat. Meanwhile, dice half an onion. After 2-3 minutes, lower heat to medium and add garlic. Brown for approx. 20 seconds, then add diced onion and stir. Cover and let saute for about 1-2 minutes.
- Slice each sausage lengthwise and remove the casing from each. Add to pan with the onions. Using tongs or a wooden utensil, break up sausage into small crumbles. Turn up heat to medium-high.
- Occasionally stir sausage and onions to ensure the pieces on the bottom of the skillet do not burn. Return heat to medium after a few minutes. Cook until sausage is fully cooked and brown throughout (no pink remains). The total cooking process for me took about 7-8 minutes. Once done, remove sausage/onion/garlic mixture from pan and drain off the grease.
- Heat a skillet over medium heat and spray with cooking spray. Take two tortillas, and on each, sprinkle 1/4 cup + 2 tbsp mozzarella cheese, half of the sausage/onion/garlic mixture, 1/4 cup roasted red pepper slices, 2 tbsp chopped basil leaves, and another 1/4 cup + 2 tbsp mozzarella cheese. Top each with another tortilla.
- Place quesadilla in the skillet and cook for 2 or so minutes, or until the bottom tortilla has browned. Spray top tortilla with cooking spray and flip. Cook for about 2 or more minutes, until the other tortilla has browned. Repeat with the second quesadilla if you are not using two skillets. Slice each into four pieces using a knife or pizza cutter. Serve with heated marinara sauce.
Here are 15 more 30 Minute Meals ready for your next weeknight!
One Pot Chicken Chow Mein from The Recipe Rebel
Honey Garlic Shrimp and Cilantro Lime Rice Bowl from Pumpkin ‘N Spice
Easy Skinny Skillet Lasagna from Life Made Sweeter
Kale Caesar Salad with Lemon Parmesan Chicken Strips from Sweet Peas and Saffron
30-Minute Summer Vegetable Tostadas from She Likes Food
Stovetop Broccoli Chicken Mac ‘n’ Cheese from Whole and Heavenly Oven
Spicy Chili Garlic Grilled Trout from Bake.Eat.Repeat
30-Minute Creamy Pesto Tortellini Skillet from Flavor the Moments
Crunchy Couscous Sweet Potato Salad from Sweet and Delish
30-Minute Chicken Cacciatore from A Latte Food
Pumpkin Penne with Sausage and Sage from Flying on Jess Fuel
30 Minute Smoked Turkey Sausage Tortellini from Mariah’s Pleasing Plates
Baked Corn, Mushroom and Sausage Risotto from Floating Kitchen
BBQ Chicken Sliders with Cheddar and Spinach from Kristine’s Kitchen
Roasted Cauliflower and Hazelnut Spaghetti from Savory Nothings