Andouille and Poblano Quesadillas So Tasty

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Andouille and Poblano Quesadillas

"These quesadillas are precise and filling - with a bit of a kick! If you have got any leftover filling, scramble with some eggs for a Tex-Mex breakfast."

Ingredients :

1 tablespoon canola oil
2 andouille sausage hyperlinks, finely diced
1 poblano chile, finely diced
half purple bell pepper, finely diced
half huge red 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-compulsory)
1/4 cup salsa (non-obligatory)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 40M

Heat 1 tablespoon of canola oil in a large skillet over medium warmness. Stir in the diced sausage, poblano pepper, pink pepper, red onion, and corn. Cook till soft, about 15 minutes.
Spoon 1/4 of the sausage mixture on one 1/2 of each tortilla; top every with half of cup cheese. Fold over tortillas to make a 1/2 moon shapes. Repeat with last elements.
Heat the ultimate 1 tablespoon of canola oil in massive skillet over medium warmth. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, approximately 5 mins consistent with facet. Cut each quesadilla into 4 wedges, and pinnacle with sour cream and salsa, if desired.

Notes :

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