Cajun Crawfish Quesadilla
Yield: 1 entree serving or 2 appetizer servings
Ingredients
- 1 large (12 inch) flour tortilla
- 12 to 18 peeled and deveined crawfish tails
- 1/4 cup Monterey Jack cheese, shredded or sliced thin
- 1/2 teaspoon fresh jalapeños, chopped (optional)
- 1 green onion, chopped
- 1 tablespoon butter
- Cajun spice blend, to taste
- Sour cream
- Shredded lettuce
- Homemade salsa
Instructions
- Melt butter in large frying pan over moderate heat.
- Assemble quesadilla by layering all ingredients except sour cream, lettuce and salsa on one half of the tortilla. Fold in half and sauté until tortilla is browned on one side.
- Flip and sauté on other side until cheese is melted.
- Cut into pie-shape wedges and serve with sour cream, shredded lettuce and salsa.
