Smoked Andouille Quesadilla

• 1 (12 ounce) package al fresco Smoked Andouille Chicken Sausage, browned, sliced on the bias
• 4 (10 inch) sun-dried tomato wraps or tortillas
• 16 thin slices provolone cheese
• 6 ounces roasted red peppers, drained, sliced
• 1 fresh avocado, thinly sliced
• 2/3 cup grated carrots
• 2/3 cup mild salsa
• 1/2 cup fat-free sour cream

1. Warm a 10-inch skillet on medium heat, coat with cooking spray.
2. Place 1 piece of the flat bread in the pan and top with 4 slices of the cheese.
3. Follow with half the slices of Smoked Andouille, and half of the red pepper strips, avocado slices, and shredded carrots filling in a circular pattern.
4. Top with half the salsa.
5. Finish with 4 more pieces of the cheese and a piece of flat bread.
6. Allow the bottom to brown and heat through well, 4 - 5 minutes.
7. Pre-heat broiler.
8. Once well browned, spray top tortilla with cooking spray and place quesadilla under broiler to nicely brown the top.
9. Use a watchful eye for this step, since the top can brown quickly.
10. Allow to rest for 3 - 5 minutes.
11. Place a large platter over the pan and carefully flip over.
12. Slice into 8 wedges and serve with a dollop of sour cream.
13. Repeat to make second quesadilla.

chicken sausage, tomato wraps, provolone cheese, red peppers, fresh avocado, carrots, mild salsa, sour cream

Taken from allrecipes.com/recipe/smoked-andouille-quesadilla/ (may not work)