Name: Andouille and Poblano Quesadillas
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Canola oil - 1 tablespoon; Andouille sausage links, finely diced - 2; Poblano chile, finely diced - 1; Red bell pepper, finely diced - ½; Red onion, finely diced - ½ large; Frozen corn kernels - ½ cup; Flour tortillas - 4; Shredded Colby cheese - 2 cups; Canola oil - 1 tablespoon; Sour cream (Optional) - ¼ cup; Salsa (Optional) - ¼ cup

Ingredients for - Andouille and Poblano Quesadillas

1. Canola oil 1 tablespoon

2. Andouille sausage links, finely diced 2

3. Poblano chile, finely diced 1

4. Red bell pepper, finely diced ½

5. Red onion, finely diced ½ large

6. Frozen corn kernels ½ cup

7. Flour tortillas 4

8. Shredded Colby cheese 2 cups

9. Canola oil 1 tablespoon

10. Sour cream (Optional) ¼ cup

11. Salsa (Optional) ¼ cup

How to cook deliciously - Andouille and Poblano Quesadillas

1 . Stage

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 . Stage

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 . Stage

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.