Andouille Blue Corn Chili Quesadillas

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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

(Photo Attributed to Author: William Neuheisel)

Andouille Blue Corn Chili Quesadillas Recipes-

  1. 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.
  2. 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.
  3. Fold the tortillas over the filling, making half moon shapes.
  4. 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.
  5. 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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