Ingredients
1
cup purchased salsa verde
2
ripe avocados, halved, pitted, peeled, chopped
1/2
cup chopped fresh cilantro
8
ounces spicy smoked sausages (such as hot links or andouille), thinly sliced
12
5- to 6-inch corn tortillas
2
cups (packed) grated Monterey Jack cheese (about 8 ounces)
1/2
cup crumbled feta cheese (about 2 ounces)
1
7.25-ounce jar roasted red peppers, drained, thinly sliced
Directions
1.
Preheat oven to 350°F. Brush baking sheet with oil. Gently mix salsa, avocado and 1/4 cup cilantro in medium bowl.
2.
Sauté sausage slices in heavy large skillet over medium-high heat until just brown, about 2 minutes. Set aside. Cook tortillas, 1 at a time, directly over gas flame until beginning to brown in spots, about 30 seconds per side. Arrange 6 tortillas on prepared sheet. Layer tortillas on sheet with 1 cup Monterey Jack cheese, feta cheese, sausage slices, red peppers, 1/4 cup cilantro, then 1 cup Monterey Jack cheese, dividing equally. Press each remaining tortilla atop filling and brush with olive oil.
3.
Bake quesadillas until golden and cheeses melt, about 15 minutes. Cut into wedges; serve with salsa mixture.
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