Sausage Quesadillas Recipe

5 1 2
Sausage Quesadillas Recipe
Sausage Quesadillas Recipe photo by Taste of Home
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Sausage Quesadillas Recipe

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5 1 2
Publisher Photo
When Ruth Lee of Troy, Ontario needed a quick dish, she came up with this tempting entree stuffed with sausage and veggies.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 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.
Originally published as Sausage Quesadillas in Cooking for 2 Winter 2005, p27

Nutritional Facts

1 each: 486 calories, 26g fat (11g saturated fat), 68mg cholesterol, 835mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 26g protein.

  • 1 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
  1. 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.
  2. 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.
Originally published as Sausage Quesadillas in Cooking for 2 Winter 2005, p27

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TessaMB User ID: 6083350 63074
Reviewed Sep. 26, 2011

"quick and easy and tasty"

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