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 Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 598 Calories

Ingredients

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

Recipe 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.