Quesadog
Brenda Villagomez
You will be surprised at how delicious and easy it is to prepare these quesadogs, which are filled with grilled sausage, manchego cheese, and yellow cheese. Best of all, they are perfect for the little ones at home or for a party, enjoy!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 6 turkey sausage, or leg
  • 12 flour tortillas
  • 2 tablespoons butter
  • 1 cup Manchego cheese, grated
  • 1 cup Oaxaca cheese, shredded
  • 1/2 cups cheddar cheese, liquid, for nachos
  • 2 tablespoons butter, for the sauce
  • 1/2 cups ketchup, for the sauce
  • 1/2 cups orange juice, seedless, for the sauce
  • 2 tablespoons apple cider vinegar, for the sauce
  • 2 tablespoons sugar, for the sauce
  • 2 tablespoons cornstarch, for the sauce
  • mayonnaise, for serving
  • ketchup, for serving
  • tomato, in small cubes, for serving
  • onion, chopped, for serving
  • pickled Jalapeño chile, for serving
Preparation
20 mins
10 mins
Low
  • Grill the sausages on a high-temperature griddle until well browned, making sure to move them constantly for even coloring. Set aside.
  • Melt the butter in a pan over medium-low heat and warm the flour tortilla for 10 seconds. Flip, place the grated manchego cheese and Oaxaca cheese, and cover with another flour tortilla to form a sincronizada. Before the tortilla starts to brown, pour the liquid cheddar cheese all over the surface and place the grilled sausage on one edge, then roll it up to form a taquito. Cook the quesadog until golden brown. Set aside.
  • Make an easy sauce: Melt the butter in a pot, then pour in the ketchup, orange juice, apple cider vinegar, and sugar. Cook until it starts to boil. Then, dilute the cornstarch with the same sauce to thicken it. Remove from heat and let cool.
  • Serve the quesadogs with mayonnaise, ketchup, onion, and tomato to taste. Accompany with the sauce you prepared and pickled jalapeños.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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