Cheesy Baked Bean Quesadillas With Sausages
A fun side dish or snack that’s great for sharing. These easy cheesy baked bean quesadillas with chipolata sausages create the perfect combination of flavours and are great for movie nights or quick dinners. Ready to eat in 30 minutes.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
10 MINUTES
Cook Time:
20 MINUTES
What Makes This Recipe Great
Great for movie nights, parties, game days and sharing plates.
A quick, filling dish that can be served as a snack, side or part of a main course.
Super easy to make using only one pan. Meaning less clean-up too!
I’m pretty sure most kids, like mine, simply love baked beans! Throw in some cheese and sausages to the mix and you have the perfect combination of flavours that goes down well with the whole family.
Just like these Sausage, Bean and Cheese Melts, that combine similar flavours, we cook everything in one pan. I’ve added a little curry powder to these baked bean quesadillas for some extra flavour and served these up as toasted quesadillas that are great for sharing, dipping and snacking.
I like to keep all the flavour of the baked bean sauce, so we cook the sauce down in a frying pan allowing it to thicken rather than drain the beans and lose most of the flavour. But fear not, it’s still a super quick recipe without any complicated steps.
You can even prepare the filling ahead of time and store it in the fridge, meaning you can throw these quesadillas together in 5 minutes and serve in record time.
I particularly like this recipe for movie nights, when you want something to eat with your hands and share with the family. It’s also a great recipe for sleepovers and parties too!
Check Out More Tortilla Recipes:
Equipment Needed:
- Large Frying Pan or Cast Iron Skillet: We only need one pan for everything. Just clean it out quickly after preparing the filling and toast the quesadillas in it. Use a large pan that’s big enough to fit a flat tortilla in.
- Spatula: A wide spatula is best to flip the tortillas easily, if you have it.
- Sharp Knife or Pizza Cutter and Chopping Board: To chop the sausages and slice the quesadillas into wedges.
Ingredients:
- Olive Oil: Use a mild cooking olive oil.
- Chipolata Sausages: Use good quality sausages that are seasoned but plain in flavour.
- Onion: A white, brown or red onion is fine to use.
- Canned Baked Beans: Use good quality baked beans and don’t drain them.
- Curry Powder: I use a mild curry powder but you can increase the heat and use a spicier version if you prefer.
- Flour Tortillas: You can use shop bought tortillas or make your own tortillas.
- Cheddar Cheese: I use a mature cheddar for the best flavour.
- Mozzarella Cheese: Use cooking mozzarella preferably. If you wish to use fresh mozzarella, cut it into chunks and allow to drain for a couple of hours in a sieve to prevent sogginess.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Chipolata Sausages: Use any other sausage, like Italian sausage or even chorizo, for a different flavour. For a vegetarian option, swap in a plant-based sausage.
- Curry Powder: Replace with a teaspoon of chili powder or smoked paprika for a milder, less spiced option, or add a dash of cumin for extra depth.
- Cheddar Cheese: Use Monterey Jack, Colby, or Pepper Jack cheese for a different flavour or a bit of spice.
- Mozzarella Cheese: Substitute with a mild, melty cheese like fontina or provolone if mozzarella isn’t available.
Additions:
- Bell Peppers: Add diced bell peppers when cooking the onions for extra color, crunch, and sweetness.
- Jalapeños or Green Chilies: Include sliced jalapeños or green chilies in the filling for a spicier kick.
- Fresh Herbs: Garnish with chopped cilantro or parsley for added freshness.
Smart Shortcuts:
In a rush and need to take some shortcuts with this recipe? Here’s some ideas:
Baked Beans With Added Sausages: For speed you can use a tin of sausages and baked beans to save some cooking time.
Grated Cheese: Use pre-grated cheese to save a few minutes on prep.
Step-By-Step Guide – How To Make Cheesy Baked Bean Quesadillas
Prep-Ahead Time Saving Tips for Cheesy Baked Bean Quesadillas
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
20 MINUTES
Make the Sausage and Bean Mixture (Save 10 minutes): Prepare the sausage, bean, and onion filling up to 1 day in advance and store it in the fridge in an airtight container. When ready to cook, simply reheat the mixture briefly and assemble the quesadillas.
Grate the Cheese (Save 5 minutes): Grate the cheddar and mozzarella and store them in separate airtight containers in the fridge for up to 3 days. Pre-grated cheese simplifies the final assembly of the quesadillas.
Pre-Chop the Onion (Save 5 minutes): Dice the onion and store it in an airtight container in the fridge for up to 3 days or in the freezer for longer. Pre-chopped onions will be ready to go when you start cooking.
Frequently Asked Questions
No, you can also bake them in the oven at 200°C (400°F) for about 5-7 minutes on each side until crispy. This works well if you’re making several at once.
Use a wide spatula to carefully lift and flip each quesadilla, pressing down gently to keep the filling in place. You can also slide the quesadilla off the pan onto a plate, place another plate on top, and flip.
Cook the quesadillas on medium heat and cover the pan for a minute or two if needed. This will help the cheese melt while the tortillas toast without burning.
Mastering This Recipe – Expert Tips
- Grate the Onion Finely: If you want a smoother texture, a finely grated onion blends better with the beans and curry powder, creating a smoother filling. This will also release the onion’s flavour more thoroughly.
- Toast Slowly for Maximum Crispness: Cook the quesadillas over medium or medium-low heat. This allows the cheese to melt fully, binding the filling, while giving the tortillas a golden, crispy texture.
- Press the Quesadilla: Once you place the second tortilla on top, gently press down with a spatula while cooking to keep the filling in place and help the cheese melt evenly throughout.
- Let the Filling Cool Slightly Before Assembling: Allow the sausage and bean mixture to cool for a few minutes before assembling the quesadilla. This helps prevent the tortillas from becoming soggy.
- Use a Large Spatula for Flipping: A wide spatula will help you flip the quesadilla without losing the filling. Flip carefully and quickly to keep everything intact.
Storage
- Fridge: Store any leftover quesadillas in an airtight container in the fridge for up to 2 days. Separate layers with parchment paper to prevent them from sticking together.
Storing the Filling Separately: For best results, I recommend storing the quesadillas unassembled.
- Fridge: Transfer the cooled sausage and bean filling into an airtight container and store in the fridge for up to 3 days.
- Freezer: You can also freeze the filling on its own for up to 2 months. Place it in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn.
Cheesy Baked Bean Quesadillas With Sausages
Ingredients
- 1 tsp Olive Oil
- 6 Chipolata Sausages
- 1 small Onion
- 415 g Canned Baked Beans
- 1 tsp Curry Powder
- 4 Large Flour Tortillas
- 50 g Cheddar Cheese, grated
- 80 g Mozzarella Cheese, grated
Instructions
- Using a sharp knife, chop the chipolatas into pieces and finely slice the onion.
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent.
- Add the sausages and cook until browned and cooked through.
- Add the curry powder followed by the baked beans to the pan with the sausages and onions, stirring to combine. Let the mixture simmer for 3-4 minutes, until the sauce thickens slightly.
- Remove the pan from heat and allow the filling to cool slightly.
- Lay two tortillas on a flat surface. Divide the sausage and bean mixture evenly between them, spreading it over each tortilla.
- Sprinkle the cheddar and mozzarella cheeses evenly over the mixture. Place the remaining tortillas on top to create a “sandwich.”
- Wipe out the pan, then place it over medium heat. Toast each quesadilla for 2-3 minutes on each side, pressing gently with a spatula, until the tortillas are golden and the cheese is melted.
- Transfer the quesadillas to a cutting board, slice into wedges, and serve warm.
Recipe Notes
- When cooking the sausages, be sure to cook them thoroughly to ensure they’re evenly browned and fully cooked.
- Chipolata Sausages: If you can’t find chipolata sausages, you can use any other type of sausage you prefer, such as breakfast sausage or Italian sausage. Just adjust the cooking time if necessary.
- Leftover Filling: Store any leftover sausage and bean filling in an airtight container in the fridge for up to 3 days. This will allow you to quickly assemble more quesadillas later on.
- Leftover Quesadillas: If you have leftover quesadillas, store them in the fridge for up to 2 days. To reheat, place them in a skillet over low heat or in the oven to keep the tortilla crispy.
