Recipe 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."
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andouille sausage links, finely diced
poblano chile, finely diced
red bell pepper, finely diced
red onion, finely diced
frozen corn kernels
shredded Colby cheese
I've never been able to find andouille or maybe I've never looked hard enough, so I used polska kielbasa, but kept everything as the recipe stated. We all enjoyed these, they smelled very good while they were cooking. I topped with lettuce, tomatoe, jalapeno with salsa and sour cream on the side.
Husband loves these! I usually make them with canned corn, fresh jalapenos and grated extra-sharp Cheddar since I always have them on hand. A sprinkle of fresh cilantro doesn't hurt either. These are great for when you don't have much time in the kitchen. Thanks, Stephanie!
I accidently bought Chorizo instead of Andouille, but it worked out just great anyway. I added some minced fresh jalapeno b/c we like it hot! I also added some scrambled eggs in b/c I made it for a brunch. These were very yummy and a nice change of pace from our regular "brunch". Thank you! :)
Andouille and poblano are great together. Good recipe...I'd make it again.
Great flavor! My BF makes sausage at the local butcher shop so I am always looking for recipes that call for sausage. Easy quick and yummy!
Superb recipe!! Very Tasty! Wouldn't change a thing. Did not disappoint and husband loved it!! =)
These are the best quesadillas I've ever had!! Big hit in my home so much so making them again tonight second time in a week!!! So much flavor, easy to make and veryt filling. If I could give 100 stars I would!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Andouille and Poblano Quesadillas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 323
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