Recipe courtesy of Richard Moore

A Horse Rode in on a Turkey Quesadilla

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 5 quesadillas (15 triangles)
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1 pound sweet and spicy turkey sausage

1/2 red onion, diced

1 bunch cilantro, leaves chopped

1 package baby portobello mushrooms, diced

1 tablespoon cayenne pepper, or to taste

2 teaspoons crushed red pepper flakes, or to taste

5 large tortillas

1 pound horseradish Cheddar, sliced

1 package shredded sharp Cheddar

1 cup sour cream

1 cup buffalo sauce (recommended: Moore's Buffalo Wing Sauce)


  1. Peal the casing off the turkey sausage and add it to a large bowl. Mash the sausage into small pieces and add the onion, cilantro, mushrooms, cayenne, and crushed red pepper flakes. Stir together until well combined. Heat a large skillet, over high heat and add the sausage mixture. Stir and cook until well browned, about 5 to 6 minutes.
  2. Lightly spray a separate pan with cooking spray and put over high heat. Add 1 tortilla to the pan and put a layer of horseradish Cheddar cheese on half of the tortilla. Top with a layer of the turkey sausage mixture and a thin layer of shredded Cheddar cheese. Add a final layer of horseradish cheese and cover with the other half of the tortilla.
  3. Cook on 1 side for 45 seconds and then flip to the other side and cook for 1 minute. Remove from the pan and cut into 3 triangular pieces. Repeat with the remaining tortillas and filling.
  4. Blend the sour cream and the buffalo sauce in a serving bowl and serve as a dipping sauce for the quesadillas.
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