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Andouille and Poblano Quesadillas

Andouille and Poblano Quesadillas

Cost $12, save $8

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Proteins

    • 2 andouille sausage links, finely diced

  • Vegetables

    • 1 poblano chile, finely diced
    • ½ red bell pepper, finely diced
    • 🧅 ½ large red onion, finely diced
    • 🌽 ½ cup frozen corn kernels

  • Dairy

    • 🧀 2 cups shredded Colby cheese
    • 🥛 ¼ cup sour cream (Optional)

  • Pantry

    • 1 tablespoon canola oil
    • 🌮 4 flour tortillas
    • 🍅 ¼ cup salsa (Optional)

STEPS

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 half moon shapes. Repeat with remaining ingredients.

3

Heat the remaining 1 tablespoon of canola oil in a 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.

NUTRIENTS

Per 1 serving

🔥

598

Calories

  • 22
    Protein
  • 48
    Carbs
  • 36
    Fats

💡 For more spice, consider adding diced jalapeños or hot sauce to the filling.Leftover filling can be refrigerated and used in scrambled eggs or as a topping for rice.Use a cast-iron skillet for better heat retention and crispy tortillas.