Food Network Magazine - (11)November 2020

Easy, Cheesy

Let kids make quesadillas—this recipe is a cinch!

KIDS’

MEAL

Did Yo

The classic way to cook a quesadilla is u Know?

to pile the fillings on one side of a tortilla

and fold it in half. According to a recent

survey, many people do it differently:

More than 60 percent said they cook the

filling between two tortillas instead!

“Hey adults, it’s totally

OK for you to eat

like a kid, too.”

a note from

Sunny

QUESADILLAS WITH SAUSAGE AND PEPPERS

ACTIVE: 45 min l TOTAL: 45 min l SERVES: 4

1.Heat 1 tablespoon olive oil in a large

nonstick skillet over medium-high heat.

Add the sausage and cook, breaking it

up with a wooden spoon and stirring

occasionally, until browned and mostly

cooked through, about 5 minutes.

2. Add the bell peppers, onion, garlic,
   oregano, ½ teaspoon salt and a few
   grinds of pepper to the skillet. Cook,
   stirring occasionally, until the vegetables
   are tender, about 15 minutes. Add ⅓ cup
   each marinara sauce and water and cook,
   stirring, until the vegetables are lightly
   coated and the skillet is mostly dry,
   3 to 5 minutes. Transfer to a medium bowl
   and carefully wipe out the skillet.
   3. Lay the tortillas on a work surface.
   Top one side of each tortilla with ¼ cup
   mozzarella, ½ tablespoon parmesan,
   one-quarter of the sausage-and-peppers
   mixture and another ¼ cup mozzarella and
   ½ tablespoon parmesan. Fold the tortillas
   over the filling and gently press.
   4. Brush the tortillas with the remaining
   1 tablespoon olive oil. Working in two
   batches, cook the quesadillas in the
   reserved skillet over medium heat until
   browned, about 2 minutes per side.
   5. Warm the remaining 1 cup marinara
   sauce in a small saucepan or the
   microwave. Cut the quesadillas into
   wedges. Serve with the sauce for dipping.

2 tablespoons extra-virgin olive oil

8 ounces sweet Italian sausage,

casings removed

2 bell peppers (any color), sliced

1 small onion, sliced

2 cloves garlic, finely chopped

1 teaspoon dried oregano

Kosher salt and freshly ground pepper

1⅓ cups marinara sauce

4 large flour tortillas (burrito-size)

1 8-ounce bag shredded mozzarella

cheese (about 2 cups)

¼ cup grated parmesan cheese

90 FOOD NETWORK MAGAZINE ●NOVEMBER 2020

weeknight

cooking

PHOTO: RALPH SMITH; FOOD AND PROP STYLING:TAYLOR SMITH.

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