ANDOUILLE AND POBLANO QUESADILLAS
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.
Provided by Stephanie S
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 598.3 calories, Carbohydrate 47.7 g, Cholesterol 63.8 mg, Fat 35.9 g, Fiber 4 g, Protein 22 g, SaturatedFat 15.9 g, Sodium 966.6 mg, Sugar 4.5 g
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Gorret Hellen
[email protected]I've made these quesadillas a few times now and they're always a hit with my family. They're so easy to make and they're always delicious.
Himesh Madurangha
[email protected]These quesadillas were delicious! I loved the smoky flavor of the poblano peppers.
Nikk Wortham
[email protected]I'm not a fan of poblano peppers, but I really enjoyed these quesadillas. The andouille sausage and cheese were a great combination.
Faizan Jan
[email protected]The quesadillas were a bit too greasy for my taste. I think I'll use less oil next time.
Emmanuel Atunga
[email protected]These quesadillas were easy to make and they turned out great! I'll definitely be making them again.
Karmen Abrantes
[email protected]I love that this recipe uses up leftover andouille sausage and poblano peppers. It's a great way to reduce food waste.
Zakhele Msezane
[email protected]These quesadillas were perfect for a quick and easy weeknight dinner. I'll definitely be making them again.
Mathew Olisa
[email protected]These quesadillas were a bit bland for my taste. I think I'll add some extra spices next time.
Sujon Sk
[email protected]I'm not a big fan of andouille sausage, but I really enjoyed these quesadillas. The poblano peppers and cheese were a great combination.
Alec Begay
[email protected]I had to substitute bell peppers for poblano peppers because I couldn't find any at the store. They still turned out great!
Ibrahim Hanafi
[email protected]The quesadillas were a bit too spicy for my taste, but my husband loved them.
John Miras
[email protected]These quesadillas are so easy to make and they're always a hit with my family. I love that I can use up leftover andouille sausage and poblano peppers.
Franky Juarez
[email protected]I love the way the andouille sausage and poblano peppers complement each other in this recipe.
Shazab Ch Shazab
[email protected]I've made these quesadillas a few times now and they're always a crowd-pleaser. The poblano peppers add a nice smoky flavor.
Nabibakhsh Baloch
[email protected]These quesadillas were a hit at my party! The combination of andouille sausage, poblano peppers, and cheese was perfect.