Smoked Chicken Fajita Sausage Quesadillas

If you’ve driven between major cities in Texas, it’s likely you’ve passed a Buc-ee’s rest stop (or at least one of their billboards). On the way back from Houston last weekend, I picked up some sausage and cheese from the Buc-ee’s in Bastrop with the inspiration to make quesadillas. We loved the finish product.

Smoked Chicken Fajita Sausage Quesadillas


  • Refridgerated premade tortillas
  • Buc-ee’s chicken fajita seasoned smoked sausage, diced
  • Buc-ee’s hickory smoked Monterrey Jack cheese, sliced or shredded
  • Baby brown pearl mushrooms, sliced


  1. Cook tortillas in a skillet according to package instructions.
  2. Brown the sausage in a separate skillet over medium heat.
  3. Remove the sausage from the pan and add the mushrooms, sautéing them until they’re lightly browned.
  4. Assemble each quesadilla, layering cheese, sausage, and mushrooms between two tortillas.
  5. Cook assembled quesadilla in a skillet until the cheese begins to melt, then flip and lightly brown the other side.
  6. Cut quesadillas in quarters and serve with guacamole and beans.

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