Sausage & Pepper Quesadilla


2 tbsp extra virgin olive oil, (one tbsp for sausage and one for veggies)

1 lb Italian Sausage, ground or sliced into pieces or in half length-wise *see notes below

1 cup bell peppers, diced, any color

1 medium onion, diced

2 cloves garlic, minced

salt and pepper to taste

1/2  tbsp oregano

4 large flour tortillas

2 cups cheese, mozzarella or cheddar

non-stick cooking spray

(Optional Ingredients)

sour cream

marinara sauce





Heat 1 tbsp extra virgin olive oil in pan over medium heat. Add diced peppers and onion. Stir occasionally and cook for approximately 5 minutes or until onions begin to turn clear. Add garlic, salt and pepper, and oregano and stir. Cook about 1 minute, then remove from heat and set aside.

Add the other 1 tbsp extra virgin olive oil to pan, keeping it on medium heat. Add sausage and stir occasionally (breaking as you go if it’s ground sausage), and cook 8-10 minutes or until no longer pink. Set aside.

Spray non-stick cooking spray on a clean pan that’s larger than the size of your tortilla. Heat to medium-high. Put 1/4 cup cheese on one half of a tortilla and add sausage and pepper/onion mix on top. Top with another 1/4 cup of cheese. Fold in half and carefully add to pan. Cook about a minute and a half to 2 minutes until the underside is golden brown. Very carefully, flip it with a flat spatula being careful not to let ingredients fall from the sides. Cook on that side another minute and a half to 2 minutes or until golden brown. Remove from heat and cut into three pieces. Serve with optional ingredients of sour cream, marinara sauce, guacamole, or salsa.


I use sweet Italian sausage because I like that it already has lots of flavor without me needing to add much. You can use any kind of sausage including mild, hot, bratwurst, or turkey. You can also choose to use ground, remove the casings and break it as you cook it, or pre-slice or cook whole and cut into slices afterwards.

Peek under your tortilla as you cook and be sure it has some color so you don’t flip too soon, otherwise it won’t be sturdy and your toppings will fall out of the sides as you flip. My instructions include cheese on top and bottom of the other ingredients to help them stick to the tortilla better, which I find makes flipping and dipping into sauces easier.


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