- 1 tablespoon canola oil
- 2 andouille sausage links, finely diced
- 1 poblano chile, finely diced
- 1/2 red bell pepper, finely diced
- 1/2 large red onion, finely diced
- 1/2 cup frozen corn kernels
- 4 flour tortillas
- 2 cups shredded Colby cheese
- 1 tablespoon canola oil
- 1/4 cup sour cream (optional)
- 1/4 cup salsa (optional)
- 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.
- 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.
- 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.
04/09/2018
recipepes.com
Andouille and Poblano Quesadillas, recipe
PT15M
PT1H
5
455 calories
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