Description
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
- 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 (Optional)
- ¼ cup salsa (Optional)
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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4