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Andouille and Poblano Quesadillas

By: Stephanie S  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 450 people have saved this

What to Drink?

Wine Types of Wine: Riesling
Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 quesadillas
 

Ingredients

  • 1 tablespoon canola oil
  • 2 andouille sausage links, finely diced
  • 1 poblano chile, finely diced
  • 1/2 red bell pepper, finely diced
  • 1/2 large red onion, finely diced
  • 1/2 cup frozen corn kernels
  • 4 flour tortillas
  • 2 cups shredded Colby cheese
  • 1 tablespoon canola oil
  • 1/4 cup sour cream (optional)
  • 1/4 cup salsa (optional)

Directions

  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.
  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.
  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 598 | Total Fat: 35.9g | Cholesterol: 64mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by SoccerMom 
I accidently bought Chorizo instead of Andouille, but it worked out just great anyway. I... MORE

 
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