Best 6 Andouille And Poblano Quesadillas Recipes

ANDOUILLE AND POBLANO QUESADILLAS

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.

ROASTED POBLANO QUESADILLAS

Steps:

• Heat the broiler to high.
• Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
• Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.

ANDOUILLE AND POBLANO QUESADILLAS

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.

QUESADILLAS WITH POBLANO CHILES

Steps:

• Tortillas: Mix masa harina with warm water. Using your hands squish water and flour together until a cohesive mass is formed. Dough should be smooth and pliable. Cover the bowl with a barely damp kitchen towel. Let sit 5-10 minutes. Add salt; knead gently in bowl for another minute. Divide dough into 12 equal portions. Use your palms to form each portion into a ball. Cover with the damp towel.
• Filling: In a frying pan over medium heat, warm the oil. Add onion and sauté until golden brown about 5 minutes. Stir in garlic and oregano and cook for 1 more minute Add chiles and sea salt, toss until all is thoroughly heated. Taste and adjust seasoning with salt.
• Assembly of Quesadillas: Put two sheets of plastic cut from a plastic storage bag (I use a plastic grocery bag) inside a Tortilla press OR use rolling pin on 2 sheets of wax paper with the dough ball between the 2 sheets. Put a dough ball between the sheets and gently press down the top plate of the press OR roll the dough ball using the rolling pin into a circular shape between sheets of wax paper. Remove top piece of plastic or wax paper and place a generous tablespoon of the shredded cheese on half of the tortilla keeping the edges free. Top with a couple of chile strips and a few onion slices. Lift the lower piece of plastic or wax paper to fold the uncovered side of the tortilla over the filling. Press the edges together with your fingers. Remove from the press or the wax paper and set aside covered with the damp towel. Repeat until all Quesadillas are made.
• Cooking of Quesadillas: Preheat oven to 200 deg F. Pour oil to a depth of 1 inch into a deep heavy frying pan and place over medium high heat until the oil shimmers.
• Fry the Quesadillas - one at a time until golden 1-2 minutes.
• Using a slotted spatula, transfer to paper towels. Let drain briefly then transfer to a heat proof platter and keep warm in the oven. Serve as soon as possible.
• I had an extra amount of onion, cheese, and chiles so I dumped it on a store-bought corn tortilla, place another corn tortilla on top and then heated it on a dry frying pan until the cheese melted.

ANDOUILLE & POBLANO QUESADILLAS

Steps:

• Finely chop first 4 ingredients to a uniform size (no bigger than 1/4 inch pieces).
• Heat 1 tablespoon of the oil in a skillet over medium heat.
• Add sausage, onion, peppers and corn. Saute about 15 minutes, stirring frequently.
• Once sausage mixture is done, remove from the heat. Now its time to fill your tortillas.
• Spread a quarter of the sausage mixture onto half of a tortilla. Top with 1/2 cup cheese. Fold over the tortilla, making a half moon shape.
• Repeat with the other 3 tortillas.
• Heat the remaining oil in a large skillet over medium high heat. When hot carefully place two quesadillas in the pan. They can brown quickly so make sure to keep an eye on them so they don't burn! After about 5 min carefully flip the quesadillas. Once crisp on both sides remove to a plate and continue with the remaining 2.
• To serve, slice each quesadilla into 4 wedges and top with sour cream and/or salsa if desired.
• Enjoy!

SQUASH-AND-CHARRED-POBLANO QUESADILLAS

Steps:

• Preheat oven to 450°F. Toss squash with oil and cumin seeds; season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment and roast, flipping once, until golden and tender, 18 to 22 minutes.
• Meanwhile, blister poblanos over a gas flame at medium-high, turning with tongs, until blackened all over, about 8 minutes. Place in a bowl and cover to let steam, 10 minutes. Remove and discard skins and seeds, and slice poblanos into strips. Season lightly with salt; toss with squash and cover to keep warm.
• In a bowl, toss together cabbage, radishes, and cilantro with lime juice and zest; season with salt.
• Heat a large cast-iron skillet or griddle over medium. Lightly brush with butter. Add 1 or 2 tortillas (depending on size of skillet) and top each with 1/2 cup cheese. Top each with a second tortilla. Heat until bottom tortillas are golden brown and cheese begins to melt, about 2 minutes.
• Flip and cook until undersides are golden and crisp and cheese begins to ooze and crisp around edges, about 2 minutes more. Transfer to a tray and repeat with remaining tortillas and cheese, adding more butter to skillet as needed. Serve quesadillas warm, topped with sour cream, squash mixture, cabbage salad, and salsa.