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Poblano Pork Sausage Quesadillas
with Sweet Potato Wedges & Scallion Yogurt
35 MIN
2 Servings
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 sweet potato wedges and a fragrant scallion yogurt dipper.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories870 Cals (est.)
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fresh
ingredients
Title
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10 oz Smoky-Flavored Poblano Pork Sausage
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4 Flour Tortillas
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2 Scallions
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½ lb Sweet Potato
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1 Tbsp Ancho Chile Paste
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1 Tbsp Light Brown Sugar
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1 Poblano Pepper
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½ cup Plain Nonfat Greek Yogurt
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2 oz Monterey Jack Cheese
step-by-step
instructions
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. Line a sheet pan with foil. Cut the sweet potato into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 26 to 28 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. Grate the cheese on the large side of a box grater. 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.
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 the grated cheese and filling; fold the tortillas in half over the filling.
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 and pepper. Carefully cut in half. Serve the cooked quesadillas with the roasted sweet potato wedges and scallion yogurt on the side. Enjoy!
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. Line a sheet pan with foil. Cut the sweet potato into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 26 to 28 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. Grate the cheese on the large side of a box grater. 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.
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 the grated cheese and filling; fold the tortillas in half over the filling.
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 and pepper. Carefully cut in half. Serve the cooked quesadillas with the roasted sweet potato wedges and scallion yogurt on the side. Enjoy!
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