ANDOUILLE AND POBLANO QUESADILLAS

Andouille and Poblano Quesadillas image

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.

Provided by Stephanie S

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 598.3 calories, Carbohydrate 47.7 g, Cholesterol 63.8 mg, Fat 35.9 g, Fiber 4 g, Protein 22 g, SaturatedFat 15.9 g, Sodium 966.6 mg, Sugar 4.5 g