Microwave Sausage And Cheese Quesadillas Recipes

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes.
• Add the bell peppers, onion, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add 1/3 cup each marinara sauce and water and cook, stirring, until the vegetables are lightly coated and the skillet is mostly dry, 3 to 5 minutes. Transfer to a medium bowl and carefully wipe out the skillet.
• Lay the tortillas on a work surface. Top one side of each tortilla with 1/4 cup mozzarella, 1/2 tablespoon Parmesan, one-quarter of the sausage-and-peppers mixture and another 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Fold the tortillas over the filling and gently press.
• Brush the tortillas with the remaining 1 tablespoon olive oil. Working in two batches, cook the quesadillas in the reserved skillet over medium heat until browned, about 2 minutes per side.
• Warm the remaining 1 cup marinara sauce in a small saucepan or the microwave. Cut the quesadillas into wedges. Serve with the sauce for dipping.

Steps:

• Place 1 flour tortilla on a large microwave-safe plate; sprinkle with Cheddar cheese. Place the second flour tortilla atop the Cheddar layer.
• Cook on high in the microwave until cheese is melted, about 1 minute.

Steps:

• Place one tortilla on a microwave-safe plate. Sprinkle Cheddar cheese all over the tortilla. Top with second tortilla. Microwave until cheese is melted, 30 to 45 seconds.

Steps:

• Top each of 4 toast slices with 1 each 2% Milk American Singles and 2% Milk Pepperjack Singles. Cover with remaining toast slices to make 4 sandwiches.
• Microwave, 1 sandwich at a time, on microwaveable plate on HIGH 30 to 45 sec. or until Singles are melted.
• Repeat with remaining sandwiches.
• Cut sandwiches into strips. Serve with ketchup for dipping.

Steps:

• Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain; set sausage aside. In the same skillet, saute onion and red pepper in 1 teaspoon oil for 5 minutes. Add corn and seasonings. Cook and stir for 5 minutes or until vegetables are tender. Stir in tomato and sausage; heat through., Spoon over one side of each tortilla. Sprinkle with cheese; fold over. Cook in remaining oil over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into three wedges. Serve with sour cream and salsa if desired.

Steps:

• In a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup) microwave the butter for 30 seconds on HIGH.
• Add in the warmed cream or milk, Tabasco and flour; whisk vigorously until completely combined.
• Add in the shredded cheddar cheese.
• Microwave on HIGH for about 2 minutes removing a few times during cooking to stir.
• Cook until the cheese has melted and the mixture is thick.
• If desired season with ground black pepper to taste.

Steps:

• Fry sausage until browned and crumble into small pieces.
• Melted butter on a griddle or skillet. Place tortillas on top of melted butter on low heat.
• Place crumbled sausage by teaspoonfuls on one-half of tortillas. Sprinkle cheese on top of sausage. Fold tortilla in half.
• Press with fork to allow heat to melt cheese inside and cook approximately 3 minutes for on each side until light brown. Lift to a serving dish.
• Serve with sour cream and salsa while hot. For OAMC: When cool, place in ziploc bags and place in freezer. Remove later and microwave.
• Enjoy!