Andouille and Poblano Quesadillas |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
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) |
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.
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