Sausage and Corn Quesadillas – a 15 Minute Meal (and a giveaway!)

15 minute Sausage and Corn Quesadillas

 

One way to make quick dinners is to wrap something – almost anything, really – in a tortilla.  I keep tortillas on hand in the pantry, because they’re great for nights when I’m wondering what I’m going to fix.

Oh yes.  I have those nights too, where I stand in front of the pantry and fridge surveying the contents.  Some of my best recipes come from those forced cooking sessions.

Here’s how I create those recipes.  I’m going to share my system so you can do the same thing.  Some of you already cook this way, but for others it’s a new experience.

Let’s say you’ve got a pack of tortillas handy.  Knowing a quick meal can be pulled together using those, we’ll start there.

Sausage and Corn Quesadillas ingr

Next, check your fridge and freezer for any meat you may have.  Leftover cooked chicken, ground beef or pork and even sausage can be used.  For this meal, I chose Italian sausage.  It doesn’t have to be Mexican to be wrapped in a tortilla.  No rules here!

You’re also going to want cheese.  Tortillas and cheese are like peanut butter and jelly.  They belong together!  For this recipe, I grabbed a block of Monterey Jack and started grating.

You could stop there if you wanted.  Sausage and cheese would be filling all on it’s own.  But since I had half a jalapeño and some frozen corn, I decided to add those.  You could also use red or green bell peppers, onion, garlic, zucchini…let your imagination and pantry guide you.

Now it’s just a matter of deciding how to cook what you’ve got.  This would make wonderful enchiladas.  Just add a simple red sauce to the top and bake.

But I was in a hurry, so I chose to make quesadillas.  Crispy on the outside and melty on the inside.  Everyone loves these!

Here’s the recipe, but keep reading for the giveaway!

Sausage and Corn Quesadillas – a 15 Minute Meal

Yield: 6 servings

Sausage and Corn Quesadillas – a 15 Minute Meal

Ingredients

  • 1 lb. Italian sausage
  • 1 cup corn
  • 1/2 jalapeño, seeds removed and diced
  • 8 oz Monterey Jack cheese, shredded
  • 8 - 10 Azteca tortillas
  • oil or cooking spray

Instructions

  1. Cook sausage over medium heat in a skillet until done.
  2. Add corn and jalapeño and heat through.
  3. Spread sausage/corn mix on one half of tortilla.
  4. Top with cheese and fold tortilla over.
  5. Cook over medium heat in large skillet or griddle until toasted on the outside.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://eatathomecooks.com/2014/08/sausage-and-corn-quesadillas-a-15-minute-meal-and-a-giveaway.html

Azteca Tortilla Giveaway!

I love Azteca tortillas.  They have no preservatives, no high fructose corn syrup and no artificial flavors or colors.  Quick meals can be healthy!  Since I often shop at Walmart, I like that I can find Azteca products there.

Azteca is giving away a Back to School Prize Pack to one lucky winner.  The prize pack includes:

·         $50 Walmart Gift Card

·         Azteca Free Product Coupon

·         Meal Planning Notepad

·         Tupperware Container

·         Dry Erase Wall Decal Calendar

Azteca prize pack

To enter:

Leave a comment telling me how long you usually spend cooking a weeknight dinner.  Winner will be chosen randomly on 8/28 and notified by email.

Disclosure:  I have been compensated by Azteca for my time, but all opinions are my own.

Slow Cooker Corn Casserole

slow cooker corn casserole

 

Corn casserole is one of those dishes that shows up at potluck suppers in the South and Mid-West.  You can find the recipe in many church cookbooks.

It’s a combination of corn and very moist cornbread that tastes slightly sweet.  Not dessert sweet, but “ooh, let me eat more of this” sweet.  It goes great with any kind of meat on the grill.  I think sliced tomatoes pair up with it nicely too.  They’re almost entirely opposite of corn casserole in flavor and color.

We had friends over for the 4th of July and I decided to try making this in the slow cooker.  It worked great and kept the kitchen cool too.

Here’s what you’ll need:   [Read more...]

Ingredient Spotlight: Corn 2012

It’s corn season!

There’s nothing like fresh corn on the cob.  It’s best if it’s just picked.  I have trouble finding it like that though, even at farmers markets.

Corn is a fantastic ingredient.  I use a lot more frozen corn than fresh.  It’s readily available and inexpensive.

Here are a few of my favorite corn recipes:

Share your recipes that use corn.  Feel free to link up as many as you like.  Just be sure to include a link back to Eat at Home in your post.  You can use the button below, if you like.

 

 

Slow Cooker Spicy Chicken Soup – with variations to fit your pantry

This soup has a lot of things going for it.

It can be made entirely in the slow cooker.

The chicken cooks in the soup, so no need for an extra step.

Just like taco soup, there are a million variations.  Use what you’ve got available in your pantry.

Here’s what I used:  [Read more...]

Barbeque Chicken with Southwestern Cornbread Stuffing

I know that bbq chicken is front and center, but really this post is all about the Cornbread Stuffing.  It tastes like much more than the sum of it’s parts.

It starts with a box mix.  Add corn, a little onion, some diced jalepeno pepper.  Oh my goodness!  My family loved it.  It’s not spicy at all.  I took all the seeds out of the pepper, so it wouldn’t sizzle our tongues.  The stuffing has just a little kick of flavor from the onion and jalepeno, which is a contrast to the sweet corn taste.  And it all goes great with barbeque chicken.

Here’s what you’ll need:  [Read more...]

Chicken Enchilada Soup in the Slow Cooker

This is a recipe that will be made often in my house.  My kids have been asking for it again already.

I first saw the recipe when Mary from Giving Up on Perfect linked it for Ingredient Spotlight.  I’ve since spotted it on Pinterest several times.  This soup is fantastic!  And it’s easy too.

I made just a few minor changes to the way Mary fixed it.  I doubled the recipe, which made a lot.  It completely filled my 6 quart slow cooker.   Here’s what you’ll need:  [Read more...]

Grilled Chicken and Cream Cheese Enchiladas – 5 Ingredients

These couldn’t be simpler, especially if you’ve already got the chicken grilled, sliced and frozen.  But even if you need to do some grilling first, they are easy.  (If you do need to grill, cook more than you need and stock your freezer with the extra.)

The ingredients can be changed and swapped too.  Use cooked chicken instead of grilled, or use ground beef or leftover roast beef.  Swap out the Black Bean and Corn Salsa for another variety.  Skip the cream cheese and use Monterey Jack instead.  Anything goes, and it’s all good.

Here’s what you’ll need:  [Read more...]

Ingredient Spotlight: Corn/Cornmeal

We don’t eat a lot of corn as a side dish (unless you count fresh corn on the cob in the summertime).  But I like to use it as an ingredient.

And I use a lot of cornmeal.  Cornbread and cornbread muffins are staples around here.  I prefer yellow cornmeal, but I’ve had trouble finding it lately and have had to buy white.

Here are a few of my recipes that use corn or cornmeal: [Read more...]

Black Bean and Corn Salsa/Salad

black bean and corn salsa done

I thought I was making a salad, but my family decided it was a salsa.  It did taste good scooped up on chips.

There must be a kachillion ways to make this dish.  I put mine together based on what I had available in the pantry.

[Read more...]

Chicken Quesadillas

quesadillas done

Every once in a while I think I might be losing my mind.  Okay.  I think that more than just every once in a while.

Regardless, this recipe has made me question my cognitive bearings.  The other night I decided to whip up some quesadillas for dinner.  Not wanting to reinvent the recipe, I did a search on my blog to find out how I made it before.  I know I made them once before.  I’m sure I posted it here.  I remember some of the comments.

However, I couldn’t find the recipe on here anywhere.  I dug through my wordpress files.  I searched various titles, categories and tags.  Nothing.  Squat nada.

So, I started from scratch making up a new recipe.  It still bugs me that I don’t know what happened to the other one.  Maybe I never posted it.  Maybe I really am losing my mind.  Oh well.  Let’s have a quesadilla and it will all be okay.

[Read more...]

Related Posts with Thumbnails
Powered by WishList Member - Membership Software