Ingredients

• 1 tablespoon canola oil
• 2 andouilles sausage links , finely diced
• 1 poblano chile , finely diced
• 0.5 reds bell pepper , finely diced
• 0.5 large red onion , finely diced
• 0.5 cups frozen corn kernels
• 4 flours tortillas
• 2 cups shredded Colby cheese
• 1 tablespoon canola oil
• 0.25 cups sour cream , Optional
• 0.25 cups salsa , Optional

Instructions

1. 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. 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. 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.

Nutrition per serving