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| Andouille and Poblano Quesadillas |
"These quesadillas are particular and filling - with a piece of a kick! If you have got any leftover filling, scramble with a few eggs for a Tex-Mex breakfast."
Ingredients :
- 1 tablespoon canola oil
- 2 andouille sausage hyperlinks, finely diced
- 1 poblano chile, finely diced
- 1/2 pink bell pepper, finely diced
- 1/2 large purple onion, finely diced
- 1/2 cup frozen corn kernels
- 4 flour tortillas
- 2 cups shredded Colby cheese
- 1 tablespoon canola oil
- 1/4 cup bitter cream (non-obligatory)
- 1/four cup salsa (non-compulsory)
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 40M |
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- Heat 1 tablespoon of canola oil in a massive skillet over medium warmness. Stir in the diced sausage, poblano pepper, pink pepper, pink onion, and corn. Cook till tender, approximately 15 mins.
- Spoon 1/four of the sausage aggregate on one half of of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half of moon shapes. Repeat with ultimate ingredients.
- Heat the last 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 five mins consistent with aspect. Cut every quesadilla into four wedges, and top with sour cream and salsa, if desired.
Notes :
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