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Smoky Andouille and Poblano Quesadillas

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
4 servings
Lunch
Smoky Andouille and Poblano Quesadillas
Ingredients
  • 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
  • 1/4 cup salsa
Instructions
1
Preheat a large skillet over medium heat by warming 1 tablespoon of canola oil. Add the diced sausage, roasted poblano pepper, red bell pepper, sautéed red onion, and corn to the skillet. Cook until the vegetables are tender, approximately 15 minutes.
2
Divide the cooked sausage mixture evenly between two tortillas and place 1/2 cup of cheese on top of each. Fold the tortillas in half to create a semi-circular shape, resembling a half-moon. Repeat this process with the remaining ingredients.
3
In a separate skillet, reheat 1 tablespoon of canola oil over medium heat. Cook the quesadillas until the cheese is melted and the tortilla is golden brown and crispy, about 5 minutes per side. Cut each quesadilla into four wedges and serve with a dollop of sour cream and salsa, if desired.