The key to this dish is to let your peppers and onions saute a good 30 minutes. You don’t have to fuss with them much. Just throw them in your skillet and stir occasionally. The longer everything sautes, the more caramelized and fabulous it becomes. Our butcher carries an Italian style chicken sausage but a good Italian pork sausage would be great too (or turkey!).
This is the kind of meal you’ll make over and over again. Enjoy!
This recipe serves four.
1 pound of Italian style sausage cut into bite-sized pieces (about 5 brat-sized links)
1 large onion, chopped
2 green bell peppers, chopped
a big handful of basil, slightly torn
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
8 flour tortillas, lightly warmed
shredded Pepper Jack (or Montery Jack) cheese to garnish
Preheat a big skillet over medium-high heat with a nice drizzle of EVOO. Add in your sausage pieces and saute about five minutes. Add in your chopped onion and bell peppers along with a big pinch of both salt and pepper. Reduce heat to medium-low and continue to saute about 30 minutes stirring occasionally.
Once the onions and peppers are nice and caramelized (about 30 minutes later), add in your basil and cook a few minutes. Next, turn off the heat and pile a big helping on to each flour tortilla along with a nice pinch of shredded cheese.
Serve and enjoy!
Two things…I served our tacos with a side of sliced avocados. So simple! And to warm your tortillas, wrap them in a very damp paper towel and microwave about 30 seconds. Done.