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Ingredientes
- 9 ounce chicken apple sausage, removed from casing
- 1 c. each: shredded Monterey Jack cheese, shredded Cheddar cheese, cooked
- Â Â sweet corn
- 2 x jalapeno chilies, seeded, chopped
- 18 x (7 inch) flour tortillas
- 6 Tbsp. unsalted butter
Direcciones
- Cook sausage in skillet, breaking up pcs with spoon or possibly spatula, over medium-high heat till cooked through, about 5 min.
- Meanwhile, combine cheeses, corn and peppers in medium bowl. Add in crumbled sausage; set aside.
- Divide filling among 9 tortillas, leaving 1/4 inch border from edge. Top each with remaining tortillas.
- Heat 2 tsp. butter in large skillet over medium heat. Place quesadillas in 2 large skillets; cook on one side till cheese begins to heat and quesadilla is browned, about 3 min. Turn; cook other side till cheese is melted and quesadilla is brown, about 2 min.
- Remove to cutting board; let cold slightly. Repeat with remaining quesadillas.
- Cut each quesadilla into 12 wedges. Serve with salsa.
- Make-ahead note: Prepare through Step 2. Stack, dividing each with sheet of parchment or possibly waxed paper. Wrap tortillas tightly with plastic wrap, then with heavy-duty aluminum foil. Freeze up to 3 months. Cook as in Step 3 about 4 min per side.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 145g | |
| Calories 744 | |
| Calories from Fat 688 | 92% |
| Total Fat 78.07g | 98% |
| Saturated Fat 49.23g | 197% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 166mg | 7% |
| Potassium 131mg | 4% |
| Total Carbs 6.41g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.24g | 1% |
| Protein 8.71g | 14% |
