Ingredients40 m servings 598
- 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.
- 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.
- 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.
Per Serving: 598 calories; 35.9 47.7 22 64 967 Full nutrition
ReviewsRead all reviews 15
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 w...
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. Thes...
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 ...
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 were good! I didn't have the corn on hand, so that was left out. I did add some jarred jalapeno rings for a bit of a kick and it was perfect. The bf loved it (of course, his only had jalap...