Cranberry Sausage Quesadillas
Author: Anita
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Ingredients
  • ½ cup Craisins
  • ½ cup water
  • 2 8-inch flour tortillas
  • ¼ lb breakfast sausage
  • 1 cup shredded sharp cheddar cheese, packed
  • ½ cup diced green chiles (505 is good)
Instructions
  1. Dump the Craisins in a food processor or blender. Pulse 3-4 times for a coarse chop.
  2. Dump the Craisins in a bowl. Boil the water and pour over the Craisins; let sit for a half hour, then drain the water off.
  3. Stir the Craisins together with the green chiles; you can add either a bit more Craisins or more chiles depending on how sweet or how hot you want your quesadilla.
  4. In the meantime, fry up the sausage in a skillet while breaking it up into small crumbles.
  5. While sausage is cooking, place a tortilla in the skillet or quesadilla maker and cover with half the cheese. Note it will seem sparse, but it's easy to overdo the cheese.
  6. When sausage is cooked, scatter it evenly over the cheese; the sausage may also seem sparse.
  7. Dot little blobs of the Craisin/green chile mixture evenly over the sausage. This layer may also seem sparse; if you spread a solid layer of any of these fillings, you'll end up with an overstuffed quesadilla that's hard to handle.
  8. Top with the remaining ½ cup cheese and tortilla.
  9. Cook for 2-4 minutes in the quesadilla maker or until you see signs that the tortilla is browning and filling is hot. If using a skillet, flip and cook some more.
  10. Cut into 6-8 wedges, serve and enjoy!
  11. Note: if using 10 inch tortillas, increase each ingredient by about half; if using 12 inch tortillas, you can nearly double the ingredients. Just use your judgement, it's hard to screw this up.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/cranberry-sausage-quesadillas/