Avocado red cabbage Quesadilla

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Quesadillas are pretty basic so I decided to add a little red cabbage and andouille sausage twist. My recent visit to New Orleans still has me craving andouille...plus for some reason I decided to buy out the local butcher of its supply of sausage so please expect at least one more recipe with andouille this week. #postponingbeachbody

  • 2 flour tortillas
  • 1/2 avocado
  • 2 tbsp chopped white onion
  • 1/4 cup of chopped andouille sausage
  • 2 tbsp sliced red cabbage (salted and covered with lemon juice)
  • 1/2 cup of mexican shredded cheese (or you can use 1 cup...depending on how cheesey you like your quesadillas!)
  • 1 tbsp olive oil
  • 1/4 greek yogurt
  • Heat olive oil in skillet. Toss onion, sausage, and red cabbage into skillet. Salt and pepper to taste. Cook in skillet till sausage and onion browns. Make sure to keep the skillet on medium heat after everything is cooked because thats how you will melt the cheese in the quesadilla.
  • While everything is cooking you will need to prep tortillas with cheese and sliced avocado. Cover one tortilla with cheese and then layer sliced avocado...put the rest of the cooked ingredients on top of the avocado and then place other tortilla on top. Put the quesadilla in the skillet (might have to add a little more olive oil) and cover with a lid to make the cheese melt. Flip every minute to make sure the tortilla does not burn.
  • Scoop some greek yogurt into the leftover avocado skin for a fun presentation.


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