Poblano Pork Sausage Quesadillas with Potato Wedges & Scallion Yogurt

Poblano Pork Sausage Quesadillas

with Potato Wedges & Scallion Yogurt

40 MIN
2 Servings
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From the Test Kitchen

These crispy quesadillas are loaded with melty cheese, smoky-flavored poblano pork sausage, and fresh poblano pepper, which get more deliciously smoky heat from ancho chile paste. You'll serve the quesadillas alongside roasted potato wedges and a fragrant scallion yogurt dipper.
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  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
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ingredients
Poblano Pork Sausage Quesadillas with Potato Wedges & Scallion Yogurt
Title
  • 10 oz Smoky-Flavored Poblano Pork Sausage
  • 4 Flour Tortillas
  • ¾ lb Potatoes
  • 1 Poblano Pepper
  • 2 Scallions
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Ancho Chile Paste
  • 1 Tbsp Light Brown Sugar
  • 4 oz Shredded Monterey Jack Cheese
Prepare & roast the sweet potato wedges
1 Prepare & roast the sweet potato wedges

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the yogurt and sliced green tops of the scallions.

Make the filling
3 Make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper and sliced white bottoms of the scallions. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the sugar, chile paste, and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.  

Assemble the quesadillas
4 Assemble the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with half the monterey jack (you will have extra) and the filling; fold the tortillas in half over the filling.

Cook the quesadillas & serve your dish
5 Cook the quesadillas & serve your dish

Rinse and wipe out the pan used to make the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully cut in half. Serve the cooked quesadillas with the roasted potato wedges and scallion yogurt on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the sweet potato wedges
1 Prepare & roast the sweet potato wedges

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the yogurt and sliced green tops of the scallions.

Prepare the remaining ingredients
Make the filling
3 Make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper and sliced white bottoms of the scallions. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the sugar, chile paste, and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.  

4 Assemble the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with half the monterey jack (you will have extra) and the filling; fold the tortillas in half over the filling.

Assemble the quesadillas
Cook the quesadillas & serve your dish
5 Cook the quesadillas & serve your dish

Rinse and wipe out the pan used to make the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully cut in half. Serve the cooked quesadillas with the roasted potato wedges and scallion yogurt on the side. Enjoy!

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