Andouille And Poblano Quesadillas Recipes

Steps:

• Heat the broiler to high.
• Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
• Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.

Steps:

• Finely chop first 4 ingredients to a uniform size (no bigger than 1/4 inch pieces).
• Heat 1 tablespoon of the oil in a skillet over medium heat.
• Add sausage, onion, peppers and corn. Saute about 15 minutes, stirring frequently.
• Once sausage mixture is done, remove from the heat. Now its time to fill your tortillas.
• Spread a quarter of the sausage mixture onto half of a tortilla. Top with 1/2 cup cheese. Fold over the tortilla, making a half moon shape.
• Repeat with the other 3 tortillas.
• Heat the remaining oil in a large skillet over medium high heat. When hot carefully place two quesadillas in the pan. They can brown quickly so make sure to keep an eye on them so they don't burn! After about 5 min carefully flip the quesadillas. Once crisp on both sides remove to a plate and continue with the remaining 2.
• To serve, slice each quesadilla into 4 wedges and top with sour cream and/or salsa if desired.
• Enjoy!