Andouille And Poblano Quesadillas

• 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)

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. 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. 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.

canola oil, sausage links, poblano chile, red bell pepper, red onion, frozen corn kernels, flour tortillas, colby cheese, canola oil, sour cream, salsa

Taken from www.allrecipes.com/recipe/128811/andouille-and-poblano-quesadillas/ (may not work)