Andouille and Poblano Quesadillas

Ingredients

• tablespoon can ola oil
• andouille sausage links, finely diced
• poblano chile, finely diced
• 1/2 red bell pepper, finely diced
• 1/2 large red onion, finely diced
• 1/2 cup frozen corn kernels
• flour tortillas
• cup sshredded Colby cheese
• tablespoon can ola oil
• 1/4 cup sour cream (Optional)
• 1/4 cup salsa (Optional)

Instructions

1. 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.
2. 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.
3. 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.

Tips

This recipe appeared in Allrecipes Magazine and was modified to use sharp Cheddar cheese in place of Colby cheese.