Hatch Green Chile Sausage Quesadillas with Opa's Hatch Green Chile Smoked Sausage

Hatch Green Chile Sausage Quesadillas with Opa's Hatch Green Chile Smoked Sausage

The simplest recipes are the ones that survive the longest in a weeknight rotation, and this one earns its spot. Opa's Hatch Green Chile Smoked Sausage — beef and pork with roasted Hatch chiles worked into the spice base — stacked with Monterey Jack cheese and a thin spread of Opa's Peach Salsa inside a flour tortilla, then crisped in the pan. The earthy, rounded heat of the Hatch chile plays differently than jalapeño does, and Monterey Jack is the right cheese to meet it. Twenty-five minutes, one skillet, a sausage most Texans haven't cooked with enough.

Author

Opa's Smoked Meats

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4

Category

Main Course

Cuisine

Mexican

Ingredients

• 1 package Opa's Hatch Green Chile Smoked Sausage, sliced into 1/4-inch rounds
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2-3 tbsp Opa's Peach Salsa (spread thin — a little goes a long way)
• 1 small poblano pepper, roasted, peeled, and sliced (optional but worth it)
• 1 tbsp butter or olive oil
• Sour cream, for dipping
• Fresh cilantro, for garnish

Directions

1. Sear the sausage. Heat a skillet over medium heat. Add the sliced Opa's Hatch Green Chile Smoked Sausage and cook 3-4 minutes, turning once, until the edges are golden. Transfer to a plate.
2. Build the quesadillas. Lay a tortilla flat on a work surface. Spread a thin layer of Opa's Peach Salsa on one half — you want a backdrop, not a filling. Layer shredded Monterey Jack, seared sausage rounds, and roasted poblano slices if using over the salsa side. Fold the tortilla in half.
3. Crisp the quesadilla. Melt a small amount of butter or oil in a clean skillet over medium heat. Place the folded quesadilla in the pan and cook 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden and crisp and the cheese is fully melted. Lower the heat if the tortilla browns before the cheese melts.
4. Slice and serve. Cut each quesadilla into thirds with a sharp knife or a pizza cutter. Arrange on a platter, scatter fresh cilantro over the top, and serve with sour cream for dipping.