- 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.