Andouille and Poblano Quesadillas

Andouille And Poblano Quesadillas

Too many times I find myself in a Quesadilla rut. The same old bread, cheese, and salsa combination gets boring after awhile. What should I make for dinner? Andouille and Poblano Quesadillas! They are the perfect blend of spicy sausage with sweet roasted peppers to spice up your quesadilla game. Plus, they are super easy to make! It’s time to mix things up again.
prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 quesadillas


¼ cup sour cream (Optional)

½ red bell pepper, finely diced

2 andouille sausage links, finely diced

1 tablespoon canola oil

2 cups shredded Colby cheese

½ large red onion, finely diced

½ cup frozen corn kernels

1 poblano chile, finely diced

1 tablespoon canola oil

4 flour tortillas

¼ cup salsa (Optional)


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.

Nutrition Facts:

Per Serving: 598 calories; protein 22g; carbohydrates 47.7g; fat 35.9g; cholesterol 63.8mg; sodium 966.6mg.

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