Ingredients
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1 tablespoon canola oil
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2 andouille sausage links, finely diced
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1 poblano chile, finely diced
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½ red bell pepper, finely diced
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½ large red onion, finely diced
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½ cup frozen corn kernels
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4 flour tortillas
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2 cups shredded Colby cheese
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1 tablespoon canola oil
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¼ cup sour cream (Optional)
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¼ cup salsa (Optional)
Directions
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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.
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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.
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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.
Editor's Note:
This recipe appeared in Allrecipes Magazine and was modified to use sharp Cheddar cheese in place of Colby cheese.
Nutrition Facts (per serving)
598 | Calories |
36g | Fat |
48g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 598 | |
% Daily Value * | |
Total Fat 36g | 46% |
Saturated Fat 16g | 80% |
Cholesterol 64mg | 21% |
Sodium 967mg | 42% |
Total Carbohydrate 48g | 17% |
Dietary Fiber 4g | 14% |
Total Sugars 5g | |
Protein 22g | 44% |
Vitamin C 32mg | 35% |
Calcium 510mg | 39% |
Iron 3mg | 18% |
Potassium 395mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.