You can fill your quesadillas with ANYTHING. I love quesadillas for a "clean out the fridge" meal when I have a lot of random vegetables left at the end of the week. This is what's in my yummy & healthy chicken sausage and mushroom quesadillas:
- Flour tortillas
- Chicken Sausage (mine is local & free range from a local farm)
- 1 radish with the greens (from the organic vegetable farm I volunteer at - Cardo's)
- Cheddar cheese
- 2 Habenero & 2 Chinese 5 color peppers (from Cardo's)
- Arugula (from Cardo's)
- 1/2 an onion
- 1/2 of a bell pepper &1 poblano pepper (poblano from Cardo's)
- Mushrooms (I had about 6 left over from my mushroom Swiss meatloaf)
Heat a couple tbsp coconut oil (see which coconut oil I recommend & why here) on med-high.
Chop your peppers and onions (not the hot peppers, unless you want them in the mix. My 1 year old is eating this, too. So I left the spicy on the side.)
Saute for a good 10-15 minutes. This will caramelize the onions a little. Yummy.
Season with 1 tsp oregano, 1 tsp pepper, and 1/2 tsp salt.
When the onions are caramelized, add the meat and break up with your spoon. Let cook while you chop the rest of the veggies.
Chop the radish, mushrooms, radish greens, and arugula.
Add the veggies to the meat. Cook for about 3-5 minutes. Remove from the pan and set aside. You will use the same pan with the leftover grease to cook the quesadilla.
Chop your hot peppers and shred your cheddar cheese.
Place 1 tortilla in the pan (still on med-high heat). Top with cheese, hot peppers, & meat mix. Top with another tortilla. Press down. If you have a press, use it. But the back of your spatula will work (or hand before it gets hot). If your flour tortilla starts to bubble, just pop the bubbles by sticking a knife or fork in the bubble.
Cook for about 5 minutes, until the bottom is golden and slightly crispy. Flip and cook another 5 minutes, continue to press the top down.
Slice an avocado.
Cut your quesadilla into 4 pieces.
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