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Sausage Quesadillas Recipe

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When Ruth Lee of Troy, Ontario needed a quick dish, she came up with this tempting entree stuffed with sausage and veggies.

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Sausage Quesadillas Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

1 Johnsonville® Mild Italian Sausage link, casing removed
1/2 small red onion, sliced
1/2 small sweet red pepper, julienned
2 teaspoons canola oil, divided
1/3 cup frozen corn, thawed
1/4 teaspoon chili powder
1/8 teaspoon salt, optional
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/2 medium tomato, seeded and diced
2 flour tortillas (8 inches)
Sour cream and salsa, optional
3/4 to 1 cup shredded Monterey Jack cheese

Directions

Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain; set sausage aside. In the same skillet, saute onion and red pepper in 1 teaspoon oil for 5 minutes. Add corn and seasonings. Cook and stir for 5 minutes or until vegetables are tender. Stir in tomato and sausage; heat through.
Spoon over one side of each tortilla. Sprinkle with cheese; fold over. Cook in remaining oil over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into three wedges. Serve with sour cream and salsa if desired. Yield: 2 servings.

Nutritional Analysis: One serving: 3 wedges (prepared with turkey sausage, 3/4 cup reduced-fat cheese and calculated without salt and optional ingredients) equals 486 calories, 26 g fat (11 g saturated fat), 68 mg cholesterol, 835 mg sodium, 37 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Sausage Quesadillas in Cooking for 2 Winter 2005, p27

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