Andouille and Poblano Quesadillas

Recipe View In a large skillet, heat 1 tablespoon of canola oil over medium heat. (2 minutes)

Recipe View Add the diced andouille sausage, poblano pepper, red bell pepper, red onion, and frozen corn. (1 minute)

Recipe View Cook the mixture, stirring occasionally, until the vegetables are softened and the sausage is cooked through. (approximately 15 minutes)

Recipe View Spoon approximately 1/4 of the sausage mixture onto one half of each flour tortilla.

Recipe View Top the sausage mixture on each tortilla with approximately 1/2 cup of shredded Colby cheese.

Recipe View Fold each tortilla in half to create a half-moon shape.

Recipe View Heat the remaining 1 tablespoon of canola oil in the same large skillet over medium heat. (2 minutes)

Recipe View Carefully place the quesadillas in the skillet, cooking until the tortilla is golden brown and crispy and the cheese is fully melted, approximately 5 minutes per side. (10 minutes)

Recipe View Remove the quesadillas from the skillet and let them cool slightly. (2 minutes)

Recipe View Cut each quesadilla into 4 wedges. Serve immediately, topped with sour cream and salsa, if desired.