Quick Apple Sausage Quesadillas
As family nutrition experts, we’re often asked to give cooking demonstrations and lectures to groups of moms. From preschool playgroups to parent teacher organizations, we welcome the opportunity to meet fellow moms (and dads) and to dish about our favorite topic: preparing healthy, nutrient-packed meals for kids. The recipe we find ourselves making most often is this one for apple sausage quesadillas. Our electric burner, nonstick skillet, and glass bowls are always ready for action. This recipe comes together quickly, and it demonstrates how easy it is to get nutritious meals on the table that everyone can—and will—eat.
NotesThese quesadillas are versatile: You can swap the I slightly sweet chicken apple sausage for something ! more spicy or savory, and if you’re not a fan of bell pepper, you can use sautéed spinach, shredded: carrot or pinto beans instead.
My husband and I added a spicy barbecue sauce to the ones we ate, and we used a sweeter BBQ sauce for my daughter.
Sharon, mother of Zachary, age 3 weeks and Melina, age 4. Sonoma, CA
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Taste and Texturecheesy, meaty
- 2 tablespoons canola oil, divided
- 1 medium red bell pepper, cut into ¼-inch dice (1½ cups)
- 2 fully cooked apple chicken sausages, casings removed and meat coarsely chopped
- 1 cup reduced-fat shredded Cheddar cheese
- ½ cup frozen corn, thawed
- 2 tablespoons barbecue sauce
- 5 8-inch flour tortillas, preferably whole wheat
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the bell pepper and cook, stirring frequently, until softened, about 7 minutes. Stir in the sausage, reduce the heat to medium, and cook until heated through, 2 to 3 minutes.
In a bowl, stir together the cooked bell pepper and sausage, cheese, corn, and barbecue sauce. Spread the mixture evenly over half of each tortilla. Fold over, press down gently, and set aside.
Heat 1 teaspoon of the oil in the skillet over medium-high heat (you may want to wipe out the skillet first). Add 2 of the quesadillas and cook, pressing down occasionally with a spatula, until the bottoms are crisp and golden, about 3 minutes. Flip them, and cook until the other sides are golden, about 2 minutes.
Repeat with the remaining oil and quesadillas. Cut into halves or quarters and serve.
2011 Liz Weiss and Janice Newell Bissex