Spicy Vegan Sausage Quesadillas Recipe

Roast or blister the jalapeños over an open flame, under a broiler, or in a hot skillet until skins are charred on all sides (about 5–8 minutes). Transfer to a bowl and cover for 5 minutes to steam — this makes peeling easier. Peel if desired and roughly chop.

In a blender or food processor, combine the charred jalapeños, lime juice, oil, garlic, and salt. Pulse until smooth, adding up to 1 tablespoon water to reach a pourable, spreadable consistency. Taste and adjust salt or lime. Refrigerate until ready to use.

Heat 1 tablespoon oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté until softened and translucent, about 4–5 minutes.

Add the crumbled or sliced vegan sausage to the pan. Cook, stirring occasionally, until browned and heated through, about 5–7 minutes.

Stir in cumin, smoked paprika, and black pepper. Cook 30–60 seconds more to bloom the spices. Remove from heat and set aside.

Assemble Quesadillas

Lay one flour tortilla on a flat work surface. Spread a thin layer (about 1 tablespoon) of the house jalapeño purée over half the tortilla. Sprinkle about 1/2 cup shredded vegan cheese over the purée, then add about 1/4 of the sausage-and-vegetable mixture, and 2 tablespoons pico de gallo. Sprinkle a little chopped cilantro. Fold the tortilla over to form a half-moon. Repeat with remaining tortillas and fillings (makes 4 quesadillas).

Cook Quesadillas

Wipe the skillet used earlier and return to medium heat (or use a clean nonstick pan). Lightly oil or spray the pan. Place one assembled quesadilla in the skillet and cook until the underside is golden brown and crisp, 2–3 minutes. Carefully flip and cook the other side until golden and the cheese is melted, another 2–3 minutes. Press gently with a spatula for even contact.

Transfer cooked quesadilla to a cutting board and let rest 1 minute. Slice into 3 wedges. Repeat with remaining quesadillas.

Serve each quesadilla with extra pico de gallo, a drizzle of jalapeño purée or dollop of vegan sour cream, extra cilantro, and lime wedges on the side.