Ingredients Jump to Instructions ↓

  1. 2 andouille sausage links, finely diced

  2. 1 poblano chile, finely diced

  3. 1/2 red bell pepper, finely diced

  4. 1/2 large red onion, finely diced

  5. 1/2 cup frozen corn kernels

  6. 4 flour tortillas

  7. 2 cups shredded Colby cheese

  8. 1 tablespoon canola oil

  9. 1/4 cup sour cream

  10. 1/4 cup salsa

Instructions Jump to Ingredients ↑

  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. 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.


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