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Andouille and Poblano Quesadillas


*1 tablespoon 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

*¼ cup sour cream (Optional)

*¼ cup salsa (Optional)


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..


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