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Cajun Crawfish Quesadilla


  • 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 jalapenos, chopped (optional)
  • 1 green onion, chopped
  • 1 tablespoon butter
  • Cajun spice blend, to taste
  • Sour cream
  • Shredded lettuce
  • Homemade salsa

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  1. Melt butter in large frying pan over moderate heat.
  2. 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.
  3. Flip and sauté on other side until cheese is melted.
  4. Cut into pie-shape wedges and serve with sour cream, shredded lettuce and salsa.

Yield: 1 entree serving or 2 appetizer servings