Andouille and Poblano Quesadillas

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.

INGRIDIENT

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)

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 598 calories; protein 22g; carbohydrates 47.7g; fat 35.9g; cholesterol 63.8mg; sodium 966.6mg.

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