Andouille and Poblano Quesadillas

Name: Andouille and Poblano Quesadillas
Total time: 40
Yield: 4
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; 1 tablespoon canola oil; 0.25 cup sour cream; 0.25 cup salsa

Recipe by Stephanie S from allrecipes.com

Lunch 40 Mins.

Ingredients

4 servings

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1 tablespoon canola oil
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2 andouille sausage links, finely diced
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1 poblano chile, finely diced
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0.5 red bell pepper, finely diced
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0.5 large red onion, finely diced
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0.5 cup frozen corn kernels

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4 flour tortillas
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2 cups shredded Colby cheese
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1 tablespoon canola oil
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0.25 cup sour cream
•

0.25 cup salsa

Instructions

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.