Instructions: Cook sausage in skillet, breaking up pieces with spoon or spatula, over medium-high heat until cooked through, about 5 minutes.

Meanwhile, combine cheeses, corn and peppers in medium bowl. Add crumbled sausage; set aside.

Divide filling among 9 tortillas, leaving 1/4 inch border from edge. Top each with remaining tortillas.

Heat 2 teaspoons butter in large skillet over medium heat. Place quesadillas in 2 large skillets; cook on one side until cheese begins to melt and quesadilla is browned, about 3 minutes. Turn; cook other side until cheese is melted and quesadilla is brown, about 2 minutes.

Remove to cutting board; let cool slightly. Repeat with remaining quesadillas.

Cut each quesadilla into 12 wedges. Serve with salsa.

Make-ahead note: Prepare through Step 2. Stack, dividing each with sheet of parchment or waxed paper. Wrap tortillas tightly with plastic wrap, then with heavy-duty aluminum foil. Freeze up to 3 months. Cook as in Step 3 about 4 minutes per side.

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