Original recipe by "No Whine with Dinner" cookbook, pg. 81
2 T canola oil, divided
1 medium red bell pepper, cut into 1/4" dice (1 1/2 C)
2 fully cooked apple chicken sausages, casings removed and meat coarsely chopped
1 C reduced fat shredded cheddar cheese
1/2 C frozen corn, thawed
2 T BBQ sauce
5 8" flour tortillas, preferably whole wheat
1. Heat 1 T of the oil in a large nonstick skillet of 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, 2-3 minutes.
2. In a bowl, stir together the cooked bell pepper and sausage, cheese, corn and BBQ sauce. Spread the mixture evenly over half of each tortilla. Fold over, press down gently, and set aside.
3. Heat 1 tsp. of the oil in the skillet over medium-high heat (you may want to wipe out the skillet first). Add 2 of the prepared 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 sids are golden, about 2 minutes.
4. Repeat with the remaining oil and quesadillas. Cut into halves or quarters and serve.