Quesadilla with sausage and sweet peppers

Ingredients:

• 2 tbsp. l. olive oil
• 220 g raw sweet Italian sausage, casings removed
• 2 sweet peppers (any color), thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 1 and 1/3 tbsp. marinara sauce
• 4 large wheat tortillas (for burritos)
• 1 package (220 g) grated mozzarella (about 2 tbsp.)
• 1/4 tbsp. grated parmesan

Preparation:

1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes.
2. Add the bell pepper, onion, garlic, oregano, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add 1/3 cup each of marinara sauce and water and cook, stirring, until the vegetables are lightly coated and the skillet is mostly dry, 3 to 5 minutes.
3. Transfer to a medium bowl and wipe out the pan thoroughly.
4. Place the tortillas on a work surface. On one side of each tortilla, top with 1/4 cup mozzarella, 1/2 tablespoon Parmesan, a quarter of the meat mixture, and another 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Fold the tortillas in half over the filling and gently press down.
5. Brush the tortillas with the remaining 1 tablespoon of olive oil. Fry the quesadillas, 2 at a time, in a skillet over medium heat until golden brown, about 2 minutes per side.
6. Heat the remaining 1 cup marinara sauce in a small saucepan or microwave. Cut the quesadillas into wedges. Serve with the sauce for dipping.