Food & Cooking Recipes Appetizers Quesadillas with Chicken Sausage and Roasted Vegetables 2.6 (5) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 You may substitute an equal amount of just about any cooked meat for the sausage in this recipe. Try leftover roasted chicken or pork loin. Ingredients 4 cups leftover Roasted Sweet Potatoes and Mushrooms 4 flour tortillas, (10-inch or burrito-size) 8 ounces precooked spicy chicken (or turkey) sausage, thinly sliced diagonally 6 ounces coarsely grated Monterey Jack cheese 1 tablespoon olive oil ½ cup reduced-fat sour cream Prepared fresh tomato salsa (optional) Directions Preheat oven to 425 degrees. Divide the vegetables evenly over half of each tortilla; layer with sausage slices, and sprinkle with cheese. Fold and press to seal edges. Brush with olive oil; transfer to two rimmed baking sheets. Bake, rotating sheets halfway through, until cheese has melted and tortillas are golden brown, about 15 minutes. Slice into wedges, and serve topped with sour cream, and, if desired, salsa. Cook's Notes To make the tortillas easier to work with, hold them directly over a gas flame using tongs until heated through, about 5 seconds per tortilla (or use the microwave). Print