Andouille and Poblano Quesadillas
Our new favorite chicken quesadillas EVER. I don’t think I can ever make them another way ever again.
This makes about 4 servings.
NOTES I found this recipe in the All Recipes magazine and it was a little different in print than it is online, so I tweaked the ingredients below to reflect what I saw when I was making it. I did add about 1.5 Tbsp of taco seasoning to my veggies as they were cooking as I thought this would need some seasonings and I’m so glad I did. Also, instead of the serrano pepper I used a jalapeno. I also buttered one side of my tortillas to help them crisp a bit.
*If you want to watch the video of this being made, this recipe starts at the 16:51 mark.
The fresh ingredients take these quesadillas to a new level of greatness we didn’t even think possible!
Ingredients
1 tablespoon canola oil (or extra virgin olive oil)
2 andouille chicken sausage links, finely diced
1 cup poblano pepper, finely diced (about 1.5 peppers)
½ red bell pepper, finely diced
½ large red onion, finely diced
½ cup frozen corn kernels
1 serrano pepper, finely diced (optional)
4 flour tortillas
2 cups shredded Colby cheese
¼ cup sour cream (Optional)
¼ cup salsa (Optional)
Here’s how to make it
Full recipe instructions can be found here: allrecipes.com
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