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         Kats Sausage and Corn Quesadillas

1 package bulk sausage, cooked, drained, crumbled
11 ounces cream cheese
1/4 teaspoon cayenne pepper
12 (10-inch) flour tortillas
8 ounces shredded Monterey jack cheese
1 can chopped green chiles, drained
1 (10 ounce) package frozen corn, thawed
3/4 teaspoon salt

Mix softened cream cheese and cayenne pepper in a small bowl. Spread mixture evenly on 6 tortillas. Sprinkle sausage, cheese, chiles, corn and salt evenly over the 6 tortillas. Top with remaining tortillas; press down. Bake on lightly greased cookie sheet at 350 degrees F for 10 minutes, flipping after 5 minutes. 

Cut each quesadilla into 8 wedges and serve immediately.
 

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