Sage Sausage & Chèvre Quesadillas: An Easy Gourmet Comfort Food Recipe
Signature dish – A savory fusion of Mexican comfort and French flair
Everyone has a go-to recipe — the one family and friends request again and again. Each month our Signature Dish celebrates one of those favorites by sharing the recipe and the story behind it. The featured cook then nominates someone else, creating a chain of beloved local recipes passed from one kitchen to the next.
This month’s recipe comes from lifelong Lowcountry resident and architect Ansley Hester Manuel, who was nominated by Charlie Drawdy. Her Sage Sausage & Chèvre Quesadillas combine the comfort of a Mexican classic with the elegance of French ingredients. The result is a crispy, buttery quesadilla layered with savory sage sausage, creamy chèvre, melted Monterey Jack and fresh salsa.
“It was my late husband’s favorite quick meal,” Manuel says. “The ease of a Mexican quesadilla, with the flair of French-inspired ingredients. The savory sage sausage, tangy chèvre, sweet salsa and buttery Monterey Jack create a combination that’s simple, comforting and full of flavor.”
Sage Sausage & Chèvre Quesadillas
Ingredients
- 1 16-ounce roll ground sage sausage
- 1 4-ounce log chèvre cheese
- Flour tortillas
- Butter
- Shredded Monterey Jack cheese
- 1 jar salsa
Instructions
- Brown the sage sausage in a skillet over medium heat. Drain the grease, and let cool slightly.
- Spread chèvre over one half of a flour tortilla. Top with Monterey Jack, cooked sausage and a spoonful of salsa. Fold the tortilla in half.
- Lightly butter a skillet, and cook the quesadilla over medium to medium-low heat until golden brown on both sides and the cheese has melted. Slice and serve warm.
