Crawfish Quesadillas Recipes

CRAWFISH QUESADILLAS

Steps:

• In a medium skillet over medium heat, melt butter; add onion, bell pepper, and chile, and cook until onion becomes translucent. Add garlic and salt, and cook until fragrant. Gently toss in crawfish, and set aside.
• In a medium skillet, coated with cooking spray, place 1 tortilla and half of the crawfish mixture, and top with ⅓ cup cheese. Place another tortilla on top, and press lightly. Once the bottom becomes brown, flip and cook until both sides are golden brown. Repeat with remaining tortillas, cheese, and crawfish mixture. Cut each into 6 pieces, and serve.

ROUND 2 RECIPE - CAJUN QUESADILLAS

Steps:

• Heat a large skillet over medium heat and drizzle with canola oil. Place 1 tortilla in the skillet to warm. Sprinkle over half the cheese. Spread half the chicken mixture over the cheese and top with a second tortilla. Cook 3 minutes. Flip it over and cook until the bottom is browned and the cheese is melted, another 2 to 3 minutes. Repeat for the second quesadilla. Slice and serve with the remoulade and top with cilantro, if desired.

CRAWFISH QUESADILLAS

Steps:

• Preheat oven to 325.
• In a skillet, saute green onions in olive oil with the garlic powder.
• Lower the heat and slowly add sour cream, a little bit at a time, blending well.
• Blend in the cumin.
• Add the crawfish and combine well over low heat, about 5 minutes.
• Tear off an extra long piece of foil, so that it lines the bottom of a 13x9 pan, and has plenty hanging off of each end.
• (So that it can be folded over to seal the quesadillas).
• Place a tortilla in one end of the pan.
• Cover it with a big handful of cheese.
• Then spoon on 1/6 of the crawfish mixture.
• Cover with another tortilla.
• Place another tortilla right next to this (other end of pan), so that you will be forming two stacks, side by side.
• Repeat process, making another quesadilla, so that you now have two right next to each other.
• Continue making quesadillas until you have two stacks of three.
• Fold the foil over the stacks to completely cover.
• Heat in the oven for 15 minutes, or until cheese has melted.
• Cut each quesadilla in 4-6 pieces.
• Serve with spicy guacamole.

CRAWFISH QUESADILLAS

Steps:

• In a nonstick skillet, saute onion in margarine on medium heat until tender. Add crawfish and green onions and saute another 10 minutes. Just before serving, spray large skillet with vegetable oil cooking spray and place on medium heat. Put tortilla in skillet and spread with 1/2 cup crawfish mixture and cheese and top with another tortilla. Cook 1 minute on each side. Cut into wedges. Repeat. Serve with hot sauce and light sour cream.

CRAWFISH QUESADILLAS

Steps:

• Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium heat. Stir in the bell pepper and green onions; season with fajita seasoning and cayenne pepper. Cook and stir until the bell pepper is nearly tender, about 4 minutes. Add the crawfish tails and cook a few more minutes until hot and set aside.
• Place the tortillas onto your work surface; divide about half of the queso fresco onto one side of each tortilla. Evenly divide the crawfish mixture on top of the cheese, then sprinkle with the remaining cheese. Fold the tortillas over the filling, pressing down lightly.
• Melt 1 teaspoon of butter and 1 teaspoon of olive oil in a large skillet over medium heat. Place two of the quesadillas into the skillet, and cook until golden brown on each side, about 3 minutes per side. Repeat with the remaining butter, olive oil, and quesadillas. Cut into wedges to serve.