1/2 c chunky salsa
1/3 c sour cream
12 oz FRESH CHIPOTLE SEASONED TURKEY SAUSAGE, squeezed from casings
10 (8-Inch) soft flour tortillas (Mexican flavors preferred)
1-1/4 c four-cheese Mexican style shredded cheese
1 (4-1/2-oz) can chopped green chiles peppers, well drained
1/3 c minced green onions
1/3 c fresh cilantro leaves
Nonstick cooking spray As needed
Mix salsa and sour cream together. Cover and chill for 2-3 hours.
Sauté sausage in medium nonstick skillet over medium heat until brown, breaking the sausage into small pieces. Remove from skillet and set aside. When cool, crumble sausage into small pieces.
Preheat oven to 400 degrees F. Spray a large baking pan with nonstick vegetable spray or line pans with parchment paper.
Layer 5 tortillas with 1/2-cup crumbled sausage, 1/4-cup cheese, 1 tablespoon each chili peppers, green onions and cilantro. Place remaining tortillas atop filling. Lightly spray top tortillas with nonstick vegetable oil.
Bake quesadillas in the preheated oven until lightly golden and cheese melts, about 5-8 minutes.
Cut into wedges. Serve with chilled Creamy Salsa.