Andouille and Poblano Quesadillas10 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“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.” - by Stephanie S
Original recipe yields 4 quesadillas
- 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.
Amount Per Serving (4 total)
- 598 cal
- 35.9 g
- 47.7 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 while t..." See morehey were cooking. I topped with lettuce, tomatoe, jalapeno with salsa and sour cream on the side."
"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. These are ..." See moregreat for when you don't have much time in the kitchen. Thanks, Stephanie!"
"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 for a ..." See morebrunch. These were very yummy and a nice change of pace from our regular "brunch". Thank you! :)"
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