This is one of the easiest parties you will ever host. With spring in the air, it’s time to light up the grill, shake up some tequila and enjoy all the fun that ensues!
Although we consider all year “grilling season”, the most popular time for grilling is spring and summer. Steaks, burgers, hot dogs, Italian sausage are all easy items to throw on the grill, making them the mainstay of the season. If you’re looking for a new item for your grilling menu, make sure to try this delicious dish. It’s perfect to serve when hosting friends and family, so we used it as the inspiration for an easy outdoor dinner party. Check out the recipes and tips below!
The Menu – begin and end your party with a taste of tequila and add some nice spice and fresh summer corn in between!
Many years ago our dear friends Sue and JD Doehler introduced us to grilled sausage quesadillas – it was love at first bite and we will be forever grateful that you made this amazing meal for us. Over the past 20+ years I’ve been refining my version of sausage quesadillas. My family’s tolerance to heat varies so I always have a few different batches of filling to whip up before we get started at the grill.
Grilled Sausage Quesadillas – Recipe By Elizabeth Mascali
(Makes 12 Quesadillas)
- 2 lbs. Italian sausage (mixture hot and sweet)
- 1 large red pepper, seeded and diced
- 1-2 jalapeno peppers, seeded and diced (optional)
- 1 large sweet onion, diced
- 2 large garlic cloves, finely diced
- 8 oz. pepper jack cheese, shredded
- 12 medium flour tortillas
- Fresh cracked pepper
- Kosher salt
- Remove sausage from casings and crumble into sauté pan. Cook on medium heat until browned and cooked through. Allow sausage to drain in paper towel lined bowl. Reserve 1-2 tablespoons of oil released from sausage.
- Sauté peppers and onions in reserved sausage oil. Season with salt and pepper and cook on medium heat until onions are translucent.
- Mix sausage into onion and pepper mixture along with garlic and continue cooking. When sausage is heated through, empty into large bowl and mix in grated cheese and jalapeno peppers (optional).
- Preheat grill (you can also use a grill pan on the stove). Lightly brush both sides of tortillas with oil.
- On low-medium heat, lightly grill one side of tortilla, flip and fill with approx. ¼ cup of sausage mixture (see picture) depending on size of tortilla (you want enough to cover ½ of tortilla so it is full when folded but not overflowing). Using tongs, fold upper half of tortilla over on itself making a half-moon shape. When quesadilla is heated through, move to warming shelf/
- Complete process with remaining tortillas. Keep an eye on quesadillas to make sure they don’t burn.
- Wrap any leftovers in foil and hide them in fridge for the best snack tomorrow!
- You make may the filling ahead of time and refrigerate.
- You may also grill the quesadillas ahead of time, lay them on a foil-lined rimmed cookie sheet, cover with foil and refrigerate. When ready to serve, reheat in 350° oven for 15 minutes until heated through. Remove foil for last 5 minutes of cooking time to make them a little crispier.
- If you have young guests coming, make up some sweet sausage and cheese quesadillas and some plain cheese quesadillas.
- You can have some fun changing up your sausage, try Italian chicken sausage alone or combined with regular Italian sausage.
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