Prep: 15 Mins Cook: 10 Mins

Sausage and Corn Quesadillas


  • 11 ozs. cream cheese, softened
  • 1/4 teaspoon cayenne pepper
  • 12 (10-oz.) flour tortillas
  • 1 package (12-oz.) sausage, cooked, drained, crumbled
  • 8 ozs. Monterey Jack cheese, shredded
  • 1 can (4.5-oz.) ORTEGA Diced Green Chiles
  • 1 package (10-oz.) frozen corn, thawed
  • 3/4 tsps. salt


Preheat oven to 350°F. Lightly grease a cookie sheet; set aside.

In a small bowl beat together softened cream cheese and cayenne pepper. Spread mixture evenly on 6 tortillas. Sprinkle sausage, cheese, chilies, corn and salt evenly over the 6 tortillas. Top with remaining tortillas; press down.

Bake 10 minutes flipping after 5 minutes. Cut each quesadilla into 8 wedges and serve immediately.

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