Andouille And Poblano Quesadillas

Ingredients

• Servings: 4
• 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)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.