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Andouille and Poblano Quesadillas
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spicy andouille sausage and poblano peppers with gooey colby cheese in flavorful Tex-Mex quesadillas.
Ingredients:
  • 1 tablespoon canola oil
  • 2 andouille sausage links, finely diced
  • 1 poblano chile, finely diced
  • 0.5 red bell pepper, finely diced
  • 0.5 large red onion, finely diced
  • 0.5 cup frozen corn kernels
  • 4 flour tortillas
  • 2 cups shredded Colby cheese
  • 0.25 cup sour cream
  • 0.25 cup salsa
Instructions:
  • In a large skillet over medium heat, warm up the inviting aroma of 1 tablespoon of canola oil. Mix in the diced sausage, poblano pepper, red pepper, red onion, and corn, cooking them until tender, approximately 15 minutes.
  • Spread a generous portion of the sausage mixture on one side of each tortilla and sprinkle with a generous amount of cheese. Fold the tortillas in half to create a half-moon shape. Repeat with the rest of the ingredients.
  • In a large skillet over medium heat, heat the last tablespoon of canola oil. Cook quesadillas until cheese is melted, tortilla is golden and crispy, around 5 minutes per side. Cut each quesadilla into 4 wedges and serve with sour cream and salsa, if preferred.

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