Andouille Blue Corn Chili Quesadillas are as TexMex as you can get, trust me. A real Southwestern style of Mexican and Texan cuisines combined, with a touch of Native American thrown in.
Andouille Blue Corn Chili Quesadillas Recipes-
- 2 Andouille sausage links, chopped into small dices
- 2 tbsp. scallion-infused olive oil
- 1 poblano chili, cored, seeded, and diced fine (get fresh if you can, otherwise a dried poblano, rehydrated, will do just fine)
- 1/2 cup fresh or frozen sweet corn kernels
- 1/2 red bell pepper, cored, seeded, and diced fine
- 1 medium sized red onion, peeled and diced fine
- 4 large cloves garlic, peeled and rough chopped
- 4 blue corn tortilla shells
- 2 cups shredded pepper jack cheese
- 4 tbsp. chopped fresh cilantro
- 1/4 cup sour cream
- 1/4 cup fire roasted Mexican red salsa
- 4 tsp. Sriracha hot chili sauce (or to taste)
- Heat 1 tablespoon of the oil in a large, heavy duty skillet over medium flame. Add and stir in the poblano pepper, red pepper, diced sausage, red onion, garlic and corn. Sauté about 12 to 15 minutes, until softened. Turn the burner off, then add and stir in the chopped cilantro.
- Now spoon 1/4 of the filling mixture on one half of each tortilla; top that with 1/2 cup of cheese. Slather on 1/4 of the salsa on each, and a douse of Sriracha hot chili sauce.
- Fold the tortillas over the filling, making half moon shapes.
- Heat the other 1 tablespoon of oil in large skillet over medium flame. Sauté the quesadillas until the cheese is melted and the tortilla shells are becoming browned and crispy, about 4-5 minutes per side should do it.
- Serve your Andouille Blue Corn Chili Quesadillas while nice and hot, with some sour cream on the table, for people to choose how much (or whether or not) to spoon on top of their tortillas.
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