Andouille and Poblano Quesadillas
These quesadillas are unique and filling - with a bit of a kick! If you have any leftover filling, scramble with some eggs for a Tex-Mex breakfast.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon canola oil
- 2andouille sausage links, finely diced
- 1poblano chile, finely diced
- ½red bell pepper, finely diced
- ½large red onion, finely diced
- ½cup frozen corn kernels
- 4flour tortillas
- 2cups shredded Colby cheese
- 1tablespoon canola oil
- ¼cup sour cream
- ¼cup salsa
Instructions
Step 1
Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.Step 2
Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.Step 3
Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.