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 caloriescarbohydrate: 47.7 gcholesterol: 63.8 mgfat: 35.9 gfiber: 4 gprotein: 22 gsaturatedFat: 15.9 gservingSize: -sodium: 966.6 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Andouille and Poblano Quesadillas
Directions
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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.