Quesadillas with Merguez Sausage and Goat Cheese
It might have been in the name, but when I first picked up some merguez sausages I expected them to be Spanish. As it turns out, they're a spicy North African variety that comes in beef or lamb, and is often eaten with couscous or used in tajines. I'd bought beef, intending to use them for quesadillas. Figuring there was no reason not to continue along this original train of thought, I did, and I wasn't sorry. The spiciness makes a great combo with the goat cheese and cilantro. Ingredients (serves 2): 300g Merguez sausage (I used beef, but you can also go for lamb) 100g goat's cheese (I used chevre, sliced and tough white outside removed) 3 medium-size shallots, chopped few sprigs coriander (cilantro), chopped 6 flour tortillas (I used the 'gordita' type, which is a bit smaller and thicker than the tortillas used for burritos) 1 lime cut into wedges Mexican salsa roja ( click here for the recipe ) Instructions: 1. Place the merguez sausages in ...