Andouille and Poblano Quesadillas recipe

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Ingredients

1 tablespoon canola oil
2 andouille sausage links, finely diced
1 poblano chile, finely diced
½ red bell pepper, finely diced
½ large red onion, finely diced
½ cup frozen corn kernels
4 flour tortillas
2 cups shredded Colby cheese
1 tablespoon canola oil
¼ cup sour cream
¼ cup salsa

Nutrition Info

598.3 calories
carbohydrate: 47.7 g
cholesterol: 63.8 mg
fat: 35.9 g
fiber: 4 g
protein: 22 g
saturatedFat: 15.9 g
servingSize: -
sodium: 966.6 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

4 quesadillas

Recipe Note

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.

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