Andouille and Poblano Quesadillas

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.

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.

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.