Smoked Andouille Quesadilla

Smoked Andouille Quesadilla

"Quesadilla wedges with slices of browned andouille sausage, provolone cheese, roasted peppers, veggies, and more make delicious appetizers or hors d'oeuvre for any festive event."
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Ingredients

23 m servings 192 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Warm a 10-inch skillet on medium heat, coat with cooking spray.
  2. Place 1 piece of the flat bread in the pan and top with 4 slices of the cheese. Follow with half the slices of Smoked Andouille, and half of the red pepper strips, avocado slices, and shredded carrots filling in a circular pattern. Top with half the salsa. Finish with 4 more pieces of the cheese and a piece of flat bread.
  3. Allow the bottom to brown and heat through well, 4 - 5 minutes. Pre-heat broiler.
  4. Once well browned, spray top tortilla with cooking spray and place quesadilla under broiler to nicely brown the top. Use a watchful eye for this step, since the top can brown quickly. Allow to rest for 3 - 5 minutes.
  5. Place a large platter over the pan and carefully flip over. Slice into 8 wedges and serve with a dollop of sour cream.
  6. Repeat to make second quesadilla.

Footnotes

  • Recipe makes 2 10-inch quesadillas, perfect for a large crowd as an hors d'oeuvre, or appetizer.

Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

This recipe is off the chains. I had never made them before, i used boerewors and bacon and cooked them in a frying pan, yes frying pan!!!! Thank you i really enjoyed this i will be making thi...

Most helpful critical review

Well, I didn't go all the way to the broiling step - I did the quesadilla in a skillet. It was a little messy. I personally didn't love quite how smoky it tasted with the chicken sausage and p...

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This recipe is off the chains. I had never made them before, i used boerewors and bacon and cooked them in a frying pan, yes frying pan!!!! Thank you i really enjoyed this i will be making thi...

Modified it a little. Added onions and swapped the sausage for plain chicken. It was really good!

Family loved this

This was pretty good except a pain to grill up. We tried both using a quesadilla maker & by frying & putting under the broiler as directions say. Neither was very easy to do. I don't know wha...

loved it - however, do not leave it under the broiler on high too long…i started a little fire. No damage other than the tortilla on top ;)

This was quite good. The Andouille sausage is not very spicy which my husband appreciated. I would have liked a little more punch but that is OK. I may try this again with chorizo sausage. ...

Well, I didn't go all the way to the broiling step - I did the quesadilla in a skillet. It was a little messy. I personally didn't love quite how smoky it tasted with the chicken sausage and p...