• 12 Mission® Medium/Soft Taco Flour Tortillas
  • 8 oz. Spicy Smoked Sausage (such as hot links or andouille), sliced
  • 2 cups (packed) Grated Monterey Jack Cheese (about 8 oz.)
  • 1/2 cup Queso Blanco Crumbled (about 2 oz.)
  • 1 jar Roasted Red Peppers (7.25 oz.), drained, thinly sliced
  • 1/4 cup Chopped Cilantro, Fresh


  1. Preheat oven to 350° F. Brush baking sheet with oil.
  2. Sauté sausage slices in heavy large skillet over medium-high heat until just brown, about 2 minutes. Set aside.
  3. Cook tortillas lightly brushed with olive oil, 1 at a time in a skillet until beginning to brown in spots, about 30 seconds per side.
  4. Arrange 6 tortillas on prepared sheet.
  5. Layer tortillas on sheet with 1 cup Monterey Jack cheese, Queso Blanco, sausage slices, red peppers, 1/4 cup cilantro, then remaining cup Monterey Jack cheese, dividing equally on each tortilla.
  6. Press each remaining tortilla atop filling and brush with olive oil.
  7. Bake quesadillas until golden and cheeses melt, about 15 minutes. Cut into wedges; serve with salsa, guacamole or sour cream.