Makes 5 Servings

The Manic Mommies Escape in Napa was amazing!  Whether you were there in person or in spirit, we thought you’d enjoy the recipe we demonstrated on Sunday afternoon. This fast & easy dish includes two veggies — a finely diced bell pepper and corn kernels — and is jam packed with kid-friendly flavors. It’s also packed with high-quality protein, thanks to the Coleman sausage and is loaded with bone-building calcium from the reduced-fat Cabot cheese. In case you’re wondering how much protein kids need each day (a question that came up at the Escape), the average 4 – 6 year old needs about 25 grams.

2 tablespoons canola oil, divided
1 medium orange, yellow or red bell pepper, cut into 1/4-inch dice (about 1 1/4 cups)
2 Coleman Organic Apple Chicken Sausages (6 ounces), casings removed and sausages coarsely chopped
1 cup Cabot 50% Reduced-Fat Shredded Cheddar Cheese (4 ounces)
1/2 cup fresh or frozen corn kernels, thawed
2 tablespoons all-natural barbecue sauce
Five 8-inch flour tortillas

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the bell pepper, stirring frequently, until soft, 5 to 7 minutes.  Add the sausage, reduce the heat to medium, and cook until heated through, an additional 2 to 3 minutes.

2. In a bowl, stir together the cooked bell pepper and sausage, cheese, corn kernels, and barbecue sauce. Spread the mixture evenly over half of each tortilla. Fold over, press down gently, and set aside.

3. Heat 1 teaspoon of the oil in the skillet over medium-high heat (you may want to wipe out the skillet first). Add two of the quesadillas and cook, pressing down occasionally with a spatula, until the tortillas become crisp and golden on the bottom, about 3 minutes. Flip the tortillas and cook an additional 2 minutes.

4. Repeat with the remaining oil and quesadillas. Cut into halves or quarters and serve.

Nutrition Information per Serving: 360 calories, 16g fat (3.5g saturated, 0.4g omega-3), 750mg sodium, 34g carbohydrate, 2g fiber, 27g protein, 30% vitamin A, 80% vitamin C, 15% calcium, 10% iron

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat better. For more recipes, check out their blog, Meal Makeover Moms’ Kitchen or listen to their weekly podcast, Cooking with the Moms.

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