BBQ Quesadilla

Name: BBQ Quesadilla
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 118 milliliters Bob Evans® Wildfire BBQ Sauce; 4 10-inchs (10 inch) flour tortillas; 454 grams package Bob Evans® Zesty Hot Sausage; 237 milliliters shredded Monterey Jack cheese; 118 milliliters thinly sliced red onion; 2 servings Salsa; 2 servings Sour cream

BBQ Quesadilla requires approximately 35 minutes from start to finish. This recipe makes 2 servings with 1478 calories, 61g of protein, and 90g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. It works well as a pretty expensive hor d'oeuvre. This recipe is typical of Mexican cuisine. If you have onion, salsa, monterey jack cheese, and a few other ingredients on hand, you can make it. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

In skillet over medium heat crumble and cook sausage and onions until brown. Stir in BBQ sauce.

Ingredients you will need

Barbecue Sauce

Sausage

Onion

Equipment you will use

Frying Pan

Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two.

Ingredients you will need

Tortilla

Sausage

Cheese

Sprinkle each with 1/4 cup cheese. Top with remaining tortillas.

Ingredients you will need

Tortilla

Cheese

Heat large skillet over medium heat.

Equipment you will use

Frying Pan

Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden brown on each side, about 2 to 3 minutes per side.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Cut into wedges and serve with sour cream and salsa.

Ingredients you will need

Sour Cream

Salsa

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

Bob Evans® Wildfire BBQ Sauce 410-inchs

(10 inch) flour tortillas 454grams

package Bob Evans® Zesty Hot Sausage 237milliliters

shredded Monterey Jack cheese 118milliliters

thinly sliced red onion 2servings

Salsa 2servings

Sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.