Turkey Sausage & Pepper Breakfast Quesadillas

Grilling the peppers and quesadillas gives you a smoky, charred flavor because it sears a portion of the food. You get deep, flavorful grill marks by using the same technique as searing—just leave the food undisturbed.

Ingredients

    Quesadillas
  • 1   bell pepper
  • 1   poblano pepper
  •  Canola oil for spritzing
  • ¼ tsp (1 mL) salt
  • 3   pieces fully cooked turkey breakfast sausage
  • 4   eggs
  • 4 8" (20-cm) flour tortillas
    Chipotle Mornay Sauce
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) flour
  • 1 tsp (5 mL) Chipotle Rub
  • ½ cup (125 mL) milk
  • ¼ cup (50 mL) grated Monterey Jack cheese (1 oz./30 g)
    Toppings
  • ½ cup (125 mL) loosely packed fresh cilantro leaves
  •  Greek yogurt or sour cream (optional)

Directions

  1. Heat the Double Burner Grill Pan and Grill Press over medium heat for 3–5 minutes. Cut off the top of the bell pepper, and remove seeds and veins with the Scoop Loop™. Cut the pepper into quarters. Cut off the top of the poblano pepper, remove the seeds, and cut it into quarters. Spray both peppers with oil and sprinkle with salt.

  2. Grill the peppers, covered with Grill Press, for 2–3 minutes per side, or until grill marks appear. Remove peppers from the pan.

  3. Cut the sausages in half and place in the Manual Food Processor; process until they’re chopped. Transfer to a Small Batter Bowl. When the peppers are cool enough to handle, add them to the Manual Food Processor in batches and process until coarsely chopped. Transfer the chopped peppers to the batter bowl.

  4. Crack the eggs into the Ceramic Egg Cooker. Cover and shake to combine. Microwave, covered, on HIGH for about 1 minute 20 seconds, stirring and adding 10-second intervals until the eggs are cooked. Stir to break up the eggs and add them to the batter bowl.

  5. For the Mornay sauce, melt the butter in the 2-qt. (1.9-L) Nonstick Sauce Pan over medium heat. Reduce the heat to medium-low. Add the flour and rub, and whisk until the flour is dissolved. Add the milk and bring the mixture to a simmer. Simmer for 3–4 minutes, stirring occasionally, or until the sauce is thickened. Remove the pan from the heat. Add the cheese and stir to combine.

  6. Spread the sauce on one side of each tortilla, leaving about ½" (1 cm) around the edge. Fill with the pepper and egg mixture, then fold the tortilla. Grill the tortillas, covered with the Grill Press, for 1–2 minutes per side, or until grill marks appear, flipping with the Large Chef’s Tongs.

  7. Remove the quesadillas from the pan and use the Herb Mill to grate cilantro over the top. Serve with yogurt or sour cream.

Yield:

  • 4  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 330, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 240 mg, Sodium 750 mg, Carbohydrate 29 g, Fiber 3 g, Sugars 3 g, Protein 17 g

Cook's Tips:

The sauce used in this recipe starts with a mother sauce, béchamel, which is equal parts butter and flour (called a roux), mixed with milk that creates a foundation to build flavor. Adding cheese to béchamel creates Mornay sauce. You can use Mornay sauce for macaroni and cheese, Alfredo sauce, and much more.

Grilling the peppers and quesadillas gives you a smoky, charred flavor because it sears a portion of the food. You get deep, flavorful grill marks by using the same technique as searing—just leave the food undisturbed.

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