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Andouille and Poblano Quesadillas

4

40 min

Andouille and Poblano Quesadillas

Andouille and Poblano Quesadillas Photo 1

Time

40 min

Serving

4 persons

Calories

598

Rating

4.00★ (26)

Author: Victoria Buriak
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

  • canola oil: 1 Tbsp
  • andouille sausage links: 2 piece (diced)
  • poblano Chili: 1 piece (diced)
  • red bell pepper: 0.5 piece (diced)
  • red onion: 0.5 piece (diced)
  • frozen corn kernels: 0.5 cup
  • flour tortillas: 4 piece
  • Colby cheese: 2 cups (shredded)
  • canola oil: 1 Tbsp
  • sour cream: 0.25 cup (optional)
  • salsa: 0.25 cup (optional)

Metric Conversion

Stages of cooking

Andouille and Poblano Quesadillas Photo 21
Andouille and Poblano Quesadillas Photo 32
Andouille and Poblano Quesadillas Photo 43
  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.
    Andouille and Poblano Quesadillas Photo 2
  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.
    Andouille and Poblano Quesadillas Photo 3
  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.
    Andouille and Poblano Quesadillas Photo 4

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