Soft Flour Quesadillas with Creamy Chao and Apple

Ingredients

Guacamole 
1 ripe avocado
2 tbsp. red onion, finely minced 
1 clove garlic, minced
2 tsp. freshly squeezed lime juice
¼ tsp. sea salt
2 tbsp. fresh cilantro, chopped 

1 tbsp. olive oil
1 clove garlic, minced
½ cup red onion, finely diced
4 Field Roast Spicy Mexican Chipotle Plant-Based Sausages 

8 5” soft flour tortillas 
1 cup Chao Shreds Mexican Style Blend 
1 cup salsa 
1 Granny Smith apple, thinly sliced 
2 cups green leaf lettuce, chopped
8 cherry tomatoes, sliced 
1 lime, cut into wedges 

Preparations

Preheat the oven to 350°F. 

For the guacamole, cut the avocado in half and remove the pit. Using a spoon, scoop out the avocado into a bowl and mash lightly with a fork. Add the red onion, garlic, lime, salt, cayenne and cilantro, stirring to combine. Set aside, covered with plastic wrap, until ready to serve. 

For the taco filling, heat the olive oil in a non-stick skillet over medium heat. Add the garlic and red onion and sauté, stirring occasionally, for 4 to 5 minutes until softened and fragrant. Remove the skillet from the heat and crumble in the Field Roast Smoked Apple & Sage Sausages. Return to the heat, stir to combine with a wooden spoon, and cook for 5 minutes until sausage is evenly brown and heated through.  

Lay the soft flour tortillas out onto a baking sheet and sprinkle the Chao Shreds Mexican Style Blend evenly over each one. Bake on the center rack of the oven for 3 to 4 minutes until the tortillas are warm and the Chao Shreds are softened and beginning to melt.  

To serve, pile all the ingredients into bowls and let everybody build their own Quesadillas by placing a generous portion of the sausage filling in a warmed tortilla. Top with spoonfuls of guacamole, sliced apple, leaf lettuce and cherry tomatoes. Squeeze fresh lime over top.