Andouille and Poblano Quesadillas

Andouille and Poblano Quesadillas

13
Stephanie S 0

"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."

Ingredients

40 m {{adjustedServings}} servings 598 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 967 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

13
  1. 15 Ratings

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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 ...