Best Polish Sausage Corn Chip Quesadillas Recipes

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SAUSAGE QUESADILLAS



Sausage Quesadillas image

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts :

QUESADILLAS WITH SAUSAGE AND PEPPERS



Quesadillas with Sausage and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
8 ounces sweet Italian sausage, casings removed
2 bell peppers (any color), sliced
1 small onion, sliced
2 cloves garlic, finely chopped
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 1/3 cups marinara sauce
4 large flour tortillas (burrito-size)
1 8-ounce bag shredded mozzarella cheese (about 2 cups)
1/4 cup grated Parmesan cheese

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes.
  • Add the bell peppers, onion, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add 1/3 cup each marinara sauce and water and cook, stirring, until the vegetables are lightly coated and the skillet is mostly dry, 3 to 5 minutes. Transfer to a medium bowl and carefully wipe out the skillet.
  • Lay the tortillas on a work surface. Top one side of each tortilla with 1/4 cup mozzarella, 1/2 tablespoon Parmesan, one-quarter of the sausage-and-peppers mixture and another 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Fold the tortillas over the filling and gently press.
  • Brush the tortillas with the remaining 1 tablespoon olive oil. Working in two batches, cook the quesadillas in the reserved skillet over medium heat until browned, about 2 minutes per side.
  • Warm the remaining 1 cup marinara sauce in a small saucepan or the microwave. Cut the quesadillas into wedges. Serve with the sauce for dipping.

SAUSAGE CHEESE QUESADILLAS (OAMC)



Sausage Cheese Quesadillas (Oamc) image

THE BEST quesadillas!!! These are very popular with my family and we have them for breakfast, lunch, dinner or snack. The recipe is easily doubled or tripled for the freezer and microwaved later. The melting cheese....yum, yum!

Provided by Seasoned Cook

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 lb pork sausage (breakfast bulk)
1 cup cheddar cheese, shredded
6 flour tortillas (6 inch)
2 teaspoons butter
sour cream
salsa

Steps:

  • Fry sausage until browned and crumble into small pieces.
  • Melted butter on a griddle or skillet. Place tortillas on top of melted butter on low heat.
  • Place crumbled sausage by teaspoonfuls on one-half of tortillas. Sprinkle cheese on top of sausage. Fold tortilla in half.
  • Press with fork to allow heat to melt cheese inside and cook approximately 3 minutes for on each side until light brown. Lift to a serving dish.
  • Serve with sour cream and salsa while hot. For OAMC: When cool, place in ziploc bags and place in freezer. Remove later and microwave.
  • Enjoy!

CORN QUESADILLAS



Corn Quesadillas image

My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups shredded Monterey Jack or pepper jack cheese
1 cup fresh or frozen corn
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons sour cream
1 tablespoon minced chipotle peppers in adobo sauce
4 flour tortillas (8 inches)
1 teaspoon canola oil
Guacamole, optional

Steps:

  • Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

Nutrition Facts : Calories 380 calories, Fat 19g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 524mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

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