I really have no idea where I found this recipe, it’s torn from a magazine and I don’t remember which one or how long I’ve had it, so I can’t properly attribute it to the source. We really enjoyed it though, and will probably fix it again. I actually planned menus for this week, and it has been great. Despite my best intentions, I often just wing it with what I have in the pantry, but it’s nice to plan in advance and I hope to keep up the habit.
Quesadillas With Chicken Sausage and Roasted Vegetables
(Disclaimer: this meal is really nothing like quesadillas, and it does make a full meal not just an appetizer. Also, the original recipe didn’t call for wheat tortillas but I thought the flavor of the wheat tortillas really added to it. Finally, the original recipe did not call for spinach, but again, I thought it really added to the whole thing.)
Two sweet potatoes, scrubbed and cut into 1 inch chunks
8 ounces mushrooms, quartered (or halved, if small)
1 tablespoon ground cumin
1/4 cup olive oil
salt and pepper for seasoning
1 package fresh spinach
8 whole wheat tortillas
8 ounces precooked spicy chicken sausage, thinly sliced diagonally
8 ounces grated Monterey Jack (Mozzerella would probably also work) cheese
1 tablespoon olive oil
1) Preheat oven to 425 degrees. On a large rimmed baking sheet, toss together sweet potatoes, mushrooms, cumin, and oil; season generously with salt and pepper. Roast until vegetables are tender, browned, and dry, about 40 minutes. Transfer vegetables to a plate and wash your rimmed baking sheet, unless you have another one.
2) While the vegetables are cooking, saute the spinach, transfer to another plate when done. You may also want to saute your sausage, even if it’s precooked. I did, just to be on the safe side.
3) Spread 1 tablespoon or so of olive oil on the rimmed baking sheet. Lay four of the tortillas on the sheet (you may need a second pan to fit them, you’ll need to experiment). Layer each with the vegetables, spinach, sausage slices, and cheese. Cover each stack with another tortilla. Bake about 15 minutes at 425 degrees until cheese is melted and everything is heated.