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.
- 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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