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.