It's nice to have tasty eats on game day and this recipe in one of our favorites. It's also low carb!

In this cook I will be sautéing sweet onion and green bell pepper as well as pan frying turkey sausage or a wood fire. This can be done on your stove top as well.

start by slicing one sweet onion and then cutting it crosswise. Do the same with one green bell pepper. Once this is done it's time to sauté the vegetables. I'm doing mine in a large cast iron skillet with 3 Tbsp. extra virgin olive oil in the pan and over a medium high heat. Again I did my cooking over a wood fire. Once the oil heats up add the sweet onion. Allow the onion to cook stirring frequently for two minutes then add in the green bell pepper. Continue to sauté until the onion and pepper become somewhat translucent. Once done then remove the onion and pepper from the skillet and place in bowl or on a plate.

Add 3 Tbsp. extra virgin olive oil to the skillet and add the 1 lbs. chub of Jeannie-O Hot Turkey Sausage. Using a wooded spatula break up the turkey into small pieces while stirring. You want to fully cook the turkey sausage. Once fully cooked remove the turkey sausage from the skillet and place in a bowl or on a plate. Let cool a bit.

Now it's time to build the Quesadilla's. Lay down flat one Mission Carb Balance wrap. Sprinkle on Colby Jack cheese covering the wrap. Shake on a little Johnny's and some Mad Hunky Meats pizza shake. If you don't have this you can use a real light coating of grated parmesan. Add 3 large spoons full of the turkey sausage followed by 3 spoons full of the sautéed onion and pepper. Add 3 spoons full of Pico De Gallo. Some of you may not want your quesadilla busting at the seems. Some do. Use less of the ingredients to tame it down. You will also be able to make more. Here we like to go big on game day. Next pour on some La Victoria Salsa Brava. If you don't have this just use your favorite picante or hot sauce. Add a little more Colby Jack cheese on top and fold the wrap over to form a Quesadilla. Place the finished Quesadilla onto a greased smoking rack. Repeat the build process and finish the rest of the Quesadilla's.

With a cooker pre-heated to 325-350 degrees F place the Quesadilla's in the cookers so they are not directly over the coals. If your using a conventional oven then the center rack will do. You can also pan fry these on medium heat as long as you use a lid to cover the skillet so the cheese adequately melts. I'm cooking on the Scottsdale and will be cooking indirectly using a wood fire. Close the lid to your cooker and allow the Quesadilla to cook for 45 minutes. Check them after 30 minutes. You want the wraps to crisp up a bit and the cheese to melt.

Once fully cooked, remove the Quesadilla and cut them up into 4ths. Plate them up with your favorite dipping sauces. I went with Motor City BBQ's Scorpion sauce. It has a sweet hickory smoke flavor with a hint of garlic and a nice heat on the back end. They have a full line of sauces with different levels of heat from near none to what most consider very hot. Available @ Motor City BBQ .

 That's it folks. It's a pretty simple recipe that a big hit on game day! Unfortunately our Seahawks didn't fair to well against the Rams today. That said, the 1/2 time food was amazing!

I hope you enjoyed this recipe and video. Thanks for stopping in.