Soggo’ baladi quesadillas
Perfect for sharing, these quesadillas will remind you of Egyptian store-bought Fetir with Soggo’, only homemade and with much more cheese oozing out!
1 lb Egyptian sausages
1 large onion (cut into half rings)
1/4 cup olive oil
4 large tortillas
2 cups Frico Gouda cheese (shredded)
1 cup bell peppers (finely cubed)
4 medium tomatoes (cubed)
3 medium spring onions (finely chopped)
Heat 2 tablespoons olive oil in a large pan and cook the onion on medium heat until translucent (about 5 minutes).
Add sausages and stir occasionally until brownish and cooked through. Using a slotted spoon, take out the sausages & onions (discarding the extra fat) and place on a plate. Cut the sausages into bite-size pieces.
To prepare one quesadilla, heat a drizzle of olive oil in a large flat pan. When warm lay one tortilla in the pan.
Working quickly, scatter lots of shredded cheese, sausages & onion mixture, and fresh sliced bell peppers on one half of the tortilla. Fold the other half to close the tortilla, and carefully turn it on the other side in the pan, until both sides are crispy, and the cheese has melted.
Take it out on a serving wooden board, and slice into large triangles. Add cubed tomato salsa on top and sprinkle with extra grated cheese and spring onions. Repeat for the rest tortillas and serve immediately next to a fresh baladi green salad or some freshly chopped tomato salsa.
