Name: Sausage-Pepper Quesadillas with Spinach-Apple Salad
Yield: Makes 2 Servings; Can be Doubled
Ingredients: Gluten-free corn tortillas, 6 (5½–6-inches/14–15 cm in diameter); Fresh cilantro, 2 tablespoons minced; Green onion, 2 tablespoons minced; Olive oil, 3 tablespoons, plus more as needed; Sweet paprika, ⅛ teaspoon; Fresh lime juice, 1 tablespoon; Baby spinach, 4 oz (125 g) (about 4 cups lightly packed); Kosher salt and freshly ground pepper; Coarsely shredded sharp Cheddar or Manchego cheese, 1½ cups lightly packed (about 3 oz/90 g); Sugar, 2 pinches; Red-skinned apple, 1, quartered, cored, and thinly sliced; Large red bell pepper, ½, seeded and finely chopped; Gluten-free andouille sausage, 3–4 oz (90–125 g), halved lengthwise and thinly sliced crosswise

Preparation info

Makes
2
Servings; Can be Doubled

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

This was inspired by the grilled ham and cheddar cheese sandwiches we served at lunch at one of my first cooking jobs in Weston, Vermont. Of course, there is no bread here, but freshly toasted corn tortillas instead.

Ingredients

Fresh lime juice, 1 tablespoon
Sweet paprika, ⅛ teaspoon
Olive oil,

Gluten-free

Method

In a small bowl, whisk together the lime juice, paprika, and 3 tablespoons oil. Mix in the onion, cilantro, and sugar to make a dressing, then season to taste with salt and pepper. In a salad bowl, combine the spinach and apple.
Brush a large nonstick frying pan with olive oil and warm over medium-high heat. Add the sausage and sauté until beginning to brown, a

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