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How to make spicy sausage and mozzarella quesadillas for Cinco De Mayo

Evening Standard logo Evening Standard 05/05/2017 Beverley Hicks

© Provided by Evening Standard Limited This simple dish feels naughty but is actually low in carbs and packed full of flavour.​ Quesadillas are also great for leftovers, you can fill them with absolutely anything.

Ingredients (serves 2)

For the pico de gallo:

  • ½ medium red onion, finely diced
  • 5 medium tomatoes, finely diced
  • Small bunch of coriander, chopped
  • 1 heaped tablespoon diced pickled jalapeños
  • Juice of half a lime
  • Large pinch of salt

For the quesadillas:

  • 1 tablespoon rapeseed oil, divided
  • 1 medium red pepper, finely diced
  • 1 medium yellow pepper, finely diced
  • ½ teaspoon ground cumin
  • ½ tablespoon onion powder
  • 1 teaspoon smoked sweet paprika 
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 150g of your favourite sausages
  • 100g low-moisture mozzarella (the type that doesn’t come packed in water), grated
  • 4 low carb tortillas (I used Mama Lupe’s)

For the garnish:

  • 2 spring onions, finely sliced
  • 1 tablespoon finely diced peppers
  • 20g feta cheese, crumbled


  1. To make the pico de gallo, mix all the ingredients together in a bowl, taste and adjust the seasoning if necessary. Cover and refrigerate until needed.
  2. To make the quesadillas, heat ½ tablespoon of oil in a medium saucepan. Tip in the peppers and all the spices and stir well. Remove the skin from the sausages and discard, add the sausage meat to the pan and stir to break up into pieces.
  3. When the sausage is completely cooked through, taste the mixture and adjust the seasoning if necessary.
  4. Heat a very large frying pan on a medium heat (or two pans if two tortillas won’t fit comfortably in one pan)
  5. Brush one side of each tortilla with a little rapeseed oil then place two tortillas, oil side down, in the pan(s) and turn the heat down to low.
  6. Remove a large handful of the cheese and put to one side. Sprinkle half of the remaining cheese on the bottom of the tortillas. Divide the spicy sausage filling between the two, then cover with the remaining cheese. Top with the remaining tortillas, oil side up and cook for 3-4 minutes, pushing down with a spatula every now and then, to get a good crust on the bottom.
  7. Flip over and cook for 3-4 minutes on the other side.
  8. Sprinkle the remaining cheese over the top and put the pan under the grill until the cheese is bubbling. If your frying pan cannot go under the grill you can melt the cheese with a blow torch.
  9. Slice into triangles and arrange on warmed plates. Sprinkle with some spring onions, diced peppers and crumbled feta cheese and serve with the pico de gallo on the side.

Related: Breakfast Quesadillas Are The Better And Easier Alternative to Breakfast Burritos! (Provided by Delish)



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