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Sausage Quesadillas

 Sausage Quesadillas
When Ruth Lee of Troy, Ontario needed a quick dish, she came up with this tempting entree stuffed with sausage and veggies.
2 ServingsPrep/Total Time: 30 min.


  • 1 Johnsonville® Mild Italian Sausage Links 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


  • 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

2 of 2

Sausage Quesadillas (continued)

Directions (continued)

  • with sour cream and salsa if desired. Yield: 2 servings.
Nutritional Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.