|2||tablespoons canola oil|
|1||red bell pepper, cut into 1/4-inch dice|
|2||fully cooked apple chicken sausages, casings removed and meat coarsely chopped|
|1||cup reduced-fat shredded cheddar cheese|
|1/2||cup fresh or frozen corn kernels|
|2||tablespoons barbecue sauce|
|Salt and pepper, to taste|
|4||small flour tortillas (preferably whole-wheat)|
1. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of the oil. Add the bell pepper and cook, stirring often, for 7 minutes or until it softens.
2. Stir in the sausage, lower the heat, and cook, stirring, for 2 minutes or until heated through.
3. In a bowl, combine the sausage mixture, cheese, corn, barbecue sauce, salt, and pepper. Spread the mixture evenly over half of each tortilla. Fold over and press gently.
4. Wipe out the skillet. Heat half the remaining oil over medium-high heat. Add 2 quesadillas and cook, pressing down occasionally with a spatula, for 3 minutes or until the bottoms are crisp. Turn and cook for 2 minutes or until the other sides are golden. Repeat with the remaining oil and quesadillas. Cut into halves or quarters
Adapted from “No Whine for Dinner’’