Andouille and Poblano Quesadillas

Name: Andouille and Poblano Quesadillas
Total time: 25 min
Yield: 4 份数
Ingredients: 2 andouille sausage links, finely diced; 1 poblano chile, finely diced; ½ red bell pepper, finely diced; 🧅 ½ large red onion, finely diced; 🌽 ½ cup frozen corn kernels; 🧀 2 cups shredded Colby cheese; 🥛 ¼ cup sour cream (Optional); 1 tablespoon canola oil; 🌮 4 flour tortillas; 🍅 ¼ cup salsa (Optional)

成本 $12, 节省 $8

来源: Recommended by CookPal

25 分钟
4 份数
$12

Andouille and Poblano Quesadillas

成本 $12, 节省 $8

来源: Recommended by CookPal

25 分钟
4 份数
$12

食材

Proteins
- 2 andouille sausage links, finely diced
Vegetables
- 1 poblano chile, finely diced
- ½ red bell pepper, finely diced
- 🧅 ½ large red onion, finely diced
- 🌽 ½ cup frozen corn kernels
Dairy
- 🧀 2 cups shredded Colby cheese
- 🥛 ¼ cup sour cream (Optional)
Pantry
- 1 tablespoon canola oil
- 🌮 4 flour tortillas
- 🍅 ¼ cup salsa (Optional)

步骤

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 half moon shapes. Repeat with remaining ingredients.

Heat the remaining 1 tablespoon of canola oil in a 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.

营养成分

每份

🔥

598

卡路里

22
蛋白质
48
碳水化合物
36
脂肪

💡 For more spice, consider adding diced jalapeños or hot sauce to the filling.Leftover filling can be refrigerated and used in scrambled eggs or as a topping for rice.Use a cast-iron skillet for better heat retention and crispy tortillas.