Disclosure: I am being compensated to share a series of 5 posts about the Cans Get You Cooking program. All comments are 100% my own.
According to a University of California, Davis study, many canned fruits and vegetables have equal, or more nutrients than their fresh or frozen counterparts.
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I want to share a recipe that we enjoy at my house that uses 2 canned goods.
This is an easy meal or appetizer to throw together. Personally, I love the sweet and salty combination of the corn and sausages.
All you have to do is remove the casings from the sausage and brown them in bite-size pieces.
Place two tortillas on a large sheet pan and top them with cooked sausage, corn, and green chiles.
I use Delmonte canned corn. Delmonte has Fiesta Corn and Southwest Corn with Poblano and Red Peppers which would be great as well.
Dave likes Old El Paso chopped Green Chiles in his quesadilla.
I can find the corn and green chiles at Market Basket, Hannaford’s, Price Chopper, or Stop & Shop.
Cover both with a tortilla and bake for 10-15 minutes.
- 1 package 10-inch flour tortillas
- 1 lb. turkey breakfast sausage, casings removed
- 8.75 oz. can Delmonte corn
- 4.5 oz. can Old El Paso chopped Green Chiles
- 16 oz. package Monterey Jack or Mexican shredded cheese
- Brown the sausage in a non stick skillet, breaking them into bite-size pieces as they cook.
- Place two tortillas, side-by-side, on a large sheet pan.
- Place the cooked sausage on the tortillas.
- Top with your desired amount of corn, green chiles, and shredded cheese.
- Place a tortilla on top.
- Bake at 350° F for 10-15 minutes. Serve immediately.
- This recipe will feed 2-4 people depending on how many side dishes you make with it.
- -canned beans
- -refried beans
- -sautéed sliced onions and green bell peppers