Sausage Quesadillas

Name: Sausage Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 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

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

Ingredients

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

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.