Sweet Potato and Sausage Quesadillas


1 (12 oz) Habbersett All Natural Pork Sausage Roll
1 medium sweet potato, cut into a 1/4" dice (about 1.5 cups)
1/2 cup finely diced red onion
1 small jalapeño pepper, minced
8 ounces beer or vegetable broth
1 tablespoon chili powder
3 scallions, sliced
4 (10-inch) flour tortillas
1 cup shredded Mexican blend cheese
1 tablespoon olive oil
Sliced jalapeño, salsa, sour cream, and guacamole, (optional)


Crumble sausage into large skillet set over medium-high heat. Cook, stirring occasionally, for 8-10 minutes, or until browned and cooked through. Transfer to plate and discard any grease that has accumulated in pan.

Return pan to stove and add onion; cook 1 minute. Add sweet potato and jalapeño; cook 3 minutes. Add beer or broth, bring to a simmer and cook 10 minutes, or until sweet potato is soft and liquid has evaporated. Stir in cooked sausage, chili powder, and scallions.

Place tortilla on flat work surface. Scatter 1/8 of cheese over half tortilla. Spread 3/4 cup of sausage filling over cheese. Add a few jalapeño slices, if desired. Top with another 1/8 of cheese. Fold tortilla in half. Repeat with remaining tortillas to make 4 quesadillas.

Heat oil on griddle (or large pan) set over medium-high heat. Cook quesadillas one at a time, for 1-2 minutes per side, or until tortilla is golden brown and cheese is melted.

Cut each quesadilla into 4 wedges. Serve with salsa, sour cream, and guacamole for dipping.

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