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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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When Ruth Lee of Troy, Ontario needed a quick dish, she came up with this tempting entree stuffed with sausage and veggies. Ingredients:
1 johnsonville® mild italian sausage links link, casing removed |
1/2 small red onion, sliced |
1/2 small sweet red pepper, julienned |
2 teaspoons canola oil, divided |
1/3 cup frozen corn, thawed |
1/4 teaspoon chili powder |
1/8 teaspoon salt, optional |
1/8 teaspoon dried basil |
1/8 teaspoon dried oregano |
1/8 teaspoon pepper |
1/2 medium tomato, seeded and diced |
2 flour tortillas (8 inches) |
sour cream and salsa, optional |
3/4 to 1 cup shredded monterey jack cheese |
Directions:
1. Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain; set sausage aside. In the same skillet, saute onion and red pepper in 1 teaspoon oil for 5 minutes. Add corn and seasonings. Cook and stir for 5 minutes or until vegetables are tender. Stir in tomato and sausage; heat through.
2. Spoon over one side of each tortilla. Sprinkle with cheese; fold over. Cook in remaining oil over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into three wedges. Serve with sour cream and salsa if desired. Yield: 2 servings.
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