Time
40 min
Serving
4 persons
Calories
598
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
- canola oil: 1 Tbsp
- andouille sausage links: 2 piece (diced)
- poblano Chili: 1 piece (diced)
- red bell pepper: 0.5 piece (diced)
- red onion: 0.5 piece (diced)
- frozen corn kernels: 0.5 cup
- flour tortillas: 4 piece
- Colby cheese: 2 cups (shredded)
- canola oil: 1 Tbsp
- sour cream: 0.25 cup (optional)
- salsa: 0.25 cup (optional)
Metric Conversion
Stages of cooking
-
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.
