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Chipotle Beer Sausage Quesadillas with Spicy Guac

Serves: 2


  • To make the guacamole: Combine all ingredients together and mash until combined.
  • Chop sausage. Place into a Ziploc bag. Cover with the 8 ounces of beer, lime juice and zest, adobo sauce and peppers, salt and pepper. Refrigerate and marinate for 30 minutes. Coat nonstick skillet with nonstick spray. Position chopped links in skillet. Cook on medium heat, stirring often until internal temperature reaches 165°F as measured by a meat thermometer.
  • To make the quesadillas, heat a large nonstick skillet or flat top grill. Add cheese on the bottom of each tortilla, and then divide the sausage evenly between the two. Cover with the mango, tomatoes, onions and remaining cheese, then top with the other tortillas. Cook until the cheese is melted and the sides of the tortillas are crispy. Serve with the guacamole, sour cream, or Greek yogurt and extra mango.


4  each JENNIE-O All Natural Raw Turkey Sausage Link, 2 ounce, #6143-10, thawed
8  oz beer
1  Tbsp. adobo sauce (from a can of chipotles in adobo)
1  tsp. finely chopped chipotle peppers
1/2  tsp. salt
1/2  tsp. pepper
4  8 in flour tortillas
6  oz freshly grated Monterey jack cheese
4  green onions, sliced
1/2  mango peeled and chopped
  Spicy Guac:
1/2  jalapeno pepper, seeded and diced
1/4  tsp. salt
1/4  tsp. pepper
2  Tbsp. Freshly chopped cilantro
1  tsp. adobo sauce
1  lime juiced