Pinto Bean Sausage Quesadillas
Football season is officially back! And every great football game needs great – football food! I enjoy having the entire familia over on Sundays, we lounge on the couches, kick up our feet and watch the game. I clear off the coffee table, throw on a tablecloth and set out platters of appetizers that we can enjoy during the game.
A platter of tostadas, a platter of nachos, a platter of crispy tacos and always, always a platter of quesadillas. Quesadillas are not only a family favorite, but seriously they are so easy, super easy to make ahead, which is always a plus when hosting a crowd and let’s talk fillings, the combinations are endless. From beef to chicken, shrimp, pork, roasted vegetables, potato with cheese or chorizo quesadillas make the ultimate football game food.
Remember earlier when I mentioned my hubby was all about his breakfast? SO naturally when I asked for filling requests his immediate answer was – sausage. Done.
These hearty quesadillas are made with crumbled breakfast sausage, red bell pepper, onions and pinto beans. Make the filling ahead and cut back on prep time, assemble the morning of the game and pop them into the oven when your guests arrive. Cut into wedges and serve warm with salsa, sour cream or pico de gallo. It’s easy to double or triple the recipe, too, depending on how many people you’ll be feeding.
- 2 tablespoon olive oil
- 1 small red bell pepper diced
- 1 small onion diced
- 1 pound pork sausage
- 2 cups cooked pinto beans
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 Old El Paso flour tortillas
- 2 cups shredded Monterey jack cheese
Heat the oven to 425°. In a large non-stick skillet over medium-high heat cook sausage, breaking up with spoon until fully cooked, about 5 minutes. Remove cooked sausage from skillet, drain fat from skillet, wipe clean, add 1 tablespoon oil and return to heat. Sauté onion and bell pepper until translucent and tender, about 3 minutes. Reduce heat to simmer add beans, season with salt and pepper and heat through. Remove from heat and return cooked sausage to pan; stir to combine all ingredients. Place 6 tortillas on baking sheet evenly divide chorizo-potato mixture and top with shredded cheese and top with remaining tortillas. Brush top of tortillas with oil, place in oven and bake until cheese melts, about 3-5 minutes. Cut into wedges and serve.
Sweet Life Disclosure: This is a post in partnership with Old El Paso. All opinions are my own.
Read more at https://sweetlifebake.com/2014/08/21/slow-cooker-shredded-chicken-tacos/#ixzz3CtGdZ0yK
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