Grilled Vegetable + Sausage Quesadilla

It was Saturday afternoon and we were looking at what we had on hand to get inspired on what to make for our ‘Market Dinner Project’.

Local broccoli and grilling onions were a part of our New Glasgow Market pick up order earlier that day. We had some Knoydart cheddar cheese and some Cows smoked cheddar in the fridge. And recently picked up some garlic sausages at the Whistleberry Market when we dropped off a fresh order this week (product plug!)

Thinking, thinking.

Fire up the grill! Throw on the veggies! We’re making quesadillas.

This was our first time having grilling onions, a mix between green onions and onion-onions. Grilling really did bring out the sweetness! Charring up some broccoli to pair with them, match made in heaven. Diced up after grilling and tossed with some lime juice and our Taco Enhancer spice blend – I honestly could have just eaten that straight and been super content. Oh right, we have a toddler – back to quesadillas.

Knoydart’s cheddar cheese is our top fav! But we didn’t have enough left so we mixed it with smoked cheddar from Cow’s Creamery in PEI. The subtle smokiness was super complimentary!

Pan fry these bad boys in some butter and serve with sour cream tossed with some lime zest for a bit of pizzazz.

Quesadilla’s are not a stranger in this house. We just took a staple and upped the ante.

‘Just Add a Pouch’

Every time you buy a pouch of our Taco Enhancer spice blend, 10% of sales go straight to Feed Nova Scotia! More info HERE


Made about 4 large quesadillas.

  • 4 flour tortilla’s
  • 3-4 grilling onions, ends trimmed down a bit
  • 1 head of broccoli, cut into long, narrow pieces
  • olive oil
  • 2 sausages, from your favourite local producer
  • 2-3 (or 4, no judgement here) cups cheddar cheese or smoked cheddar cheese, grated
  • 1 cup sour cream
  • 1 lime, juice and zest
  • 1 tbsp Big Cove Foods ‘Taco Enhancer’ spice blend
  • 2-4 tbsp butter, about 1 tbsp butter per quesadilla

Preheat your grill to medium, about a 350 F

Cook the sausage on the hot grill until cooked through to an internal temperature of 165 F. Remove and set aside.

In a large bowl, toss the broccoli with just enough olive oil to create a thin layer on your broccoli. Using your hands, add a small pool of olive oil to your palm and rub down the grilling onions, just until you coat them evenly with oil.

Add your grilling onions and broccoli to the BBQ over direct heat until softened and beginning to char. Move your vegetables to a large, clean bowl. When cool enough to handle, roughly chop them up and mix them together; toss with the lime juice and Taco Enhancer spice blend. Your sausages should cool enough to handle now, slice them up roughly into thin slices.


Layout your tortilla out and cover half the bottom with cheese, then grilled vegetables, then sausage pieces and finish off with more cheese! Fold over. You should be able to make around 4 quesadillas.

Preheat a large pan over medium heat. Add the butter and wait for it to melt and heat up. Add the quesadilla and allow to brown on one side before flipping over and browning the other side.

Remove to a cutting board and cut any way your toddler wants.
… but don’t forget to wait a few extra seconds because you know he’s going to change his mind.

(optional) Mix some sprinkles of the lime zest in with the sour cream!