Andouille & Poblano Quesadillas |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
2 pre-cooked andouille sausages (can be chicken or pork) |
1 medium sized poblano pepper |
1/2 red bell pepper |
1/2 large red onion |
1/2 cup corn |
4 large flour tortillas |
2 tablespoons canola oil |
2 cups colby cheese, shredded |
sour cream (optional) |
salsa (optional) |
Directions:
1. Finely chop first 4 ingredients to a uniform size (no bigger than 1/4 inch pieces).
2. Heat 1 tablespoon of the oil in a skillet over medium heat.
3. Add sausage, onion, peppers and corn. Saute about 15 minutes, stirring frequently.
4. Once sausage mixture is done, remove from the heat. Now its time to fill your tortillas.
5. Spread a quarter of the sausage mixture onto half of a tortilla. Top with 1/2 cup cheese. Fold over the tortilla, making a half moon shape.
6. Repeat with the other 3 tortillas.
7. Heat the remaining oil in a large skillet over medium high heat. When hot carefully place two quesadillas in the pan. They can brown quickly so make sure to keep an eye on them so they don't burn! After about 5 min carefully flip the quesadillas. Once crisp on both sides remove to a plate and continue with the remaining 2.
8. To serve, slice each quesadilla into 4 wedges and top with sour cream and/or salsa if desired.
9. Enjoy!
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