1 tbsp. extra-virgin olive oil, plus more for drizzling
4 spicy Italian sausages
2 cups tomato sauce
1 clove garlic, grated
1 tbsp. chili powder
8 Small flour tortillas
3 cups Shredded Monterey Jack
1/2 cup crumbled Cotija cheese
1/2 cup chopped cilantro.
In a large skillet over medium-high heat, heat oil.
Prick sausages with a fork and brown on all sides until cooked through, 5 to 8 minutes.
Transfer to a plate to rest for 2 to 3 minutes, then cut into 1/4″ slices on a diagonal.
Meanwhile, in a sauce pan over medium heat, warm tomato sauce, garlic, and chili powder.
Simmer for 2 minutes and keep warm.
In a large skillet over medium-low heat, drizzle olive oil and add 1 flour tortilla.
Fill half the tortilla with a handful of Monterey Jack, a layer of sliced sausages, and more cheese, then fold tortilla over to create a half moon.
Cook until cheese is melted.
Repeat for remaining tortillas.
Top each quesadilla with spicy tomato sauce and Cotija and garnish with parsley.