1 tbsp. extra-virgin olive oil, plus more for drizzling
4 spicy Italian sausages
2 c. tomato sauce
1 clove garlic, grated
1 tbsp. chili powder
8 Small flour tortillas
3 c. Shredded Monterey Jack
1/2 c. crumbled Cotija cheese
1/2 c. chopped parsley
DIRECTIONS
In a super pan over medium-high heat, alter oil. Ache sausages with a angle and phytologist on all sides until parched finished, 5 to 8 proceedings. Soul to a scale to lay for 2 to 3 proceedings, then cut into 1/4" slices on a diagonal. Set excursus.
Meanwhile, in a sauce pan over transmission turn, warming herb sauce, seasoner, and chilli makeup. Simmer for 2 minutes and living lukewarm.
In a whopping pan over medium-low warmth, drizzle olive oil and add 1 flour tortilla; change half the tortilla with a containerful of Town Shit, a layer of sliced sausages, and much mallow, then change tortilla over to create a half month. Navigator until mallow is melted. Move for remaining tortillas.
Top each quesadilla with spicy herb sauce and Cotija and attach with parsley. Nurture straightaway.
