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Thursday, July 22, 2010

Sausage Quesadillas

Servings: 4
Start to finish: 30 minutes
Servings: 4
Side Dishes:  Mexican Rice, Refried Beans, Salad, Black Beans, Salsa, Broccoli
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2 Turkey Italian sausage link, casing removed
1 small red onion, sliced
1 small sweet red pepper, julienned
4 teaspoons canola oil, divided
2/3 cup frozen corn, thawed
1/2 teaspoon chili powder
1/4 teaspoon salt, optional
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 medium tomato, seeded and diced
4 flour tortillas (8 inches)
Sour cream and salsa, optional
1 1/2 cups shredded Monterey Jack cheese (3/4 to 1)

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.

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