Chipotle Sausage Quesadilla

Cheesy and meaty, this easy Chipotle Sausage Quesadilla is a hit with the whole family! Loaded with polish sausage, cabbage, bacon, and cheese; each bite begs to be dipped in chipotle sour cream!

Finding new meals to mix up things at our house isn’t always easy. With picky eaters, that are skeptical of just about anything new, this Chipotle Polish Sausage Quesadilla was a daring move that ended up being a hit with all my boys!

Classic polish sausage pairings like cabbage and bacon are combined with melty cheese and smoky chipotle sour cream for pretty much the best sausage quesadilla you’ll ever have.

Chipotle Sausage Quesadilla


  • 4 FARMER JOHN Classic Polish Sausage
  • 8 strips FARMER JOHN bacon cooked crispy and crumbled
  • 16 MISSION Super Soft Flour Tortillas
  • 4 tablespoons unsalted butter
  • 2 cup cheddar cheese shredded
  • 2 cup Monterey Jack cheese shredded
  • 5 head green cabbage thinly sliced
  • 67 cup sour cream
  • 2 teaspoon TABASCO® brand Chipotle Pepper Sauce
  • Green onion thinly sliced, for garnish


Place a large skillet over medium-high heat. Add polish sausage links and 1/3 cup water. Cook sausages for 10 to 12 minutes, turning occasionally. Remove to a cutting board. Cut into thin slices. (I make the bacon while the sausages cook.)

Place a large skillet over medium heat. Spread 1/2 tablespoon of butter over one side of 2 tortillas. Place one tortilla, butter side down, in the skillet. Top with 1/4 cup cheddar cheese, 1/4 cup Monterey Jack cheese, some cabbage, some bacon, and Polish sausage. Place the second tortilla on top, butter side up.

Cook the quesadilla for 3 to 5 minutes or until golden and cheese is starting to melt. Carefully flip the quesadilla over and cook for another 3 to 5 minutes.

Remove to a cutting board. Repeat with remaining ingredients. Cut quesadillas into quarters.

In a small bowl, stir together sour cream and TABASCO® brand Chipotle Pepper Sauce until evenly combined. Plate quesadillas and serve with a dollop of chipotle sour cream. Sprinkle with green onions, if desired. Serve immediately.


I used soft taco sized tortillas for this recipe using 2 tortillas, top & bottom, for each quesadilla. If you buy burrito sized tortillas, you could use 1 tortilla per quesadilla and then fold it in half.

Coleslaw mix from the store would work great in this recipe if you don’t want to buy an entire cabbage head.

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