Vegetarian · Tex-Mex · 25 min
Cheesy Pork Sausage & Bell Pepper Quesadilla with Lettuce & Tomato
- 25 min
- 2–6 servings
- 712 kcal / serving
A family-friendly quesadilla that blends savory pork with peppers and cheese, finished with fresh lettuce and tomato for a crisp, bright bite. It comes together quickly on a weeknight and pairs well with simple greens.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ headbutter (Boston) lettuce
- ¼ (8 oz) blockcheddar cheese
- 1green bell pepper
- ½ lbground pork sausage
- 2large flour tortillas
- 1tomato
- green bell peppers
- tomatoes
From the pantry: black pepper, coriander, ground, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · nonstick skillet · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ headbutter (Boston) lettuce
- 1green bell pepper
- 1tomato
- green bell peppers
- tomatoes
Meat & seafood
- ½ lbground pork sausage
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
Bakery & bread
- 2large flour tortillas
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butter (Boston) lettuce | ½ head | 1 head | 1 ½ heads |
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| green bell pepper | 1 | 2 | 3 |
| ground pork sausage | ½ lb | 1 lb | 1 ½ lb |
| large flour tortillas | 2 | 4 | 6 |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the produce and set aside.
- Heat a large nonstick skillet over medium-high heat to warm up.
- Trim and remove seeds from the bell peppers, then dice them into small pieces.
- Add a light oil to the skillet, then brown the pork with the peppers and spices, breaking the meat apart until fully cooked and crumbly, about 4–5 minutes.
- Coarsely grate the cheddar cheese.
- Lay a tortilla on a flat surface, spread an even layer of pork and peppers on half, sprinkle with cheese, fold over to close, and repeat with the second tortilla.
- Wipe the skillet clean, return it to medium-high heat, and lightly oil the bottom.
- Place the assembled quesadillas in the skillet and cook, turning once, until both sides are golden and the cheese is melted, about 5–6 minutes total.
- Shred the lettuce crosswise into thin strips and dice the tomato; set aside.
- Cut each quesadilla into wedges and arrange on plates with lettuce and tomato on the side for topping.
- Serve as is or with the tomato and lettuce on top for a fresh finish.
Two tips
- Prep the vegetables and cheese first so assembling the quesadillas goes smoothly.
- For leftovers, chill the chopped lettuce and tomato separately and reheat quesadillas in a skillet; offer a quick lettuce-tomato topping on the side or wrap in a warm tortilla.
Nutrition per serving
- Calories
- 712 kcal
- Protein
- 29 g
- Carbs
- 43 g
- Fat
- 48 g
- Fiber
- 4 g
- Sodium
- 1522 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.