Recipe- Chorizo & Pepper Jack Quesadillas

8 oz uncooked chorizo sausage
1 cup cooked rice
1/2 cup frozen corn
1/4 cup chopped fresh cilantro
4 8-inch flour tortillas
1/2 cup shredded pepper jack
1/2 cup shredded cheddar
1/4 cup sour cream

1. heat a large nonstick skillet over medium-high heat. remove and discard casings from sausage. cook for 6 minutes or until sausage is browned and crumbly. drain sausage well on paper towels. wipe skillet clean with a paper towel.

2. in a small bowl, combine sausage, cooked rice, corn & cilantro.

3. heat skillet over medium heat. spray 1 side of tortilla with nonstick cooking spray. place tortilla, coated side down in hot skillet. spoon one fourth of sausage mixture over half of tortilla; sprinkle with about 2 tbsp of each cheese. fold tortilla in half. cook for 2 minutes on each side or until golden brown and cheese melts. repeat procedure with remaining tortillas, sausage mixture and cheese. top evenly with sour cream. garnish with jalapeno slices if desired. serve with tossed green salad.

- I actually changed it up a fair bit just because we like our foods fairly spicy. I use a small bag of Mahatma Spicy Yellow rice, and I pan roast the corn, adding in diced bell peppers, diced yellow onion & chiles of choice (we usually use anaheim and/or jalapeno) to kick it up and stretch it out some more. we can normally get about 8-10 tortillas out of it so it serves as dinner and lunch. lol.