Andouille and Poblano Quesadillas

May 12, 2023May 12, 20230 14
Andouille and Poblano Quesadillas Recipe
in Mexican

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 tablespoon canola oil
2 andouille sausage links , finely diced
1 poblano chile , finely diced
1/2 red bell pepper , finely diced
1/2 large red onion , finely diced
1/2 cup frozen corn kernels
4 flour tortillas
2 cups shredded Colby cheese
1 tablespoon canola oil
1/4 cup sour cream ( optional )
1/4 cup salsa ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
684
Sugar
6g
Fat
42g
Andouille sausage originated from France and was brought to Louisiana where it was introduced into Southern American cuisine, particularly Cajun and Creole cooking. A spicy, smoky sausage made with pork and spices, it is a popular ingredient in Cajun-style dishes like gumbo, jambalaya, and etouffee. Poblano chile is a mild chili pepper originating from Puebla, Mexico, and is widely used in Mexican cuisine. It has a mild heat level and a rich, earthy flavor that complements meat, cheese, and vegetables well. Combining andouille sausage and poblano chile in a quesadilla is a fusion of flavors that captures the best of both worlds. The result is a mouth-watering, easy-to-make dish that is perfect for any occasion.

Instructions

1.In a skillet, heat canola oil over medium-high heat and add andouille sausage to cook for 3-4 minutes until browned.
2.Add diced poblano chile, red bell pepper, onion, and frozen corn to the skillet and cook for 4-5 minutes until tender.
3.Place a tortilla on a griddle over low-medium heat, sprinkle half a cup of shredded Colby cheese evenly over the tortilla.
4.Add the sausage and vegetable mixture on top of the cheese and sprinkle another half a cup of shredded Colby cheese on top.
5.Top it off with another tortilla and cook until the cheese is melted and the tortilla is crispy.
6.Repeat this process for the remaining tortillas and ingredients.
7.Slice the quesadillas into quarters and serve with sour cream and salsa as toppings (optional).

PROS

Andouille and Poblano Quesadillas are easy to make, crispy, cheesy, and perfect for any meal.
This recipe is versatile and can be modified to one’s preferences, such as adding hot sauce or guacamole as a topping.
It also provides a balanced nutritional profile when made with healthier ingredients like whole grain tortillas, low-fat cheese, and salsa.

CONS

This recipe may not be suitable for people who are lactose intolerant or allergic to certain ingredients.
The tortillas may also contain high amounts of carbs and sodium, which could be problematic for people with certain medical conditions.

HEALTH & BENEFITS

Andouille and Poblano Quesadillas offer an excellent source of protein, vitamins, and minerals, especially if made with healthier ingredients. Lean andouille sausage provides high-quality protein without excess saturated fat and calories, while poblano chile and red bell pepper offer dietary fiber, antioxidants, and vitamins like C and A. Cheese provides calcium, protein, and vitamin D, necessary for healthy bones. Salsa, made with fresh tomatoes, onions, and jalapeños, is a low-calorie, low sodium condiment packed with vitamin C and antioxidants.

Print

Leave a Reply

Your email address will not be published.