Best Crawfish Quesadillas Recipes

CRAWFISH QUESADILLAS

Crawfish Quesadillas image

Tex-Mex meets Louisiana. This is quick and simple. Serve with guacamole, chips, salsa, and a good dark Mexican beer.

Provided by grumpyoldman

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 tablespoon olive oil
½ red bell pepper, diced
4 green onions, sliced thin
1 tablespoon fajita seasoning
½ teaspoon cayenne pepper
12 ounces cooked and peeled whole crawfish tails
6 (10 inch) flour tortillas
8 ounces crumbled queso fresco cheese
1 tablespoon butter
1 tablespoon olive oil

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.

Nutrition Facts : Calories 395.9 calories, Carbohydrate 40.1 g, Cholesterol 82.2 mg, Fat 17.5 g, Fiber 2.7 g, Protein 18.9 g, SaturatedFat 6.4 g, Sodium 628.3 mg, Sugar 2 g

CRAWFISH QUESADILLAS

Crawfish Quesadillas image

Make and share this Crawfish Quesadillas recipe from Food.com.

Provided by LorenLou

Categories Crawfish

Time 30m

Yield 36 serving(s)

Number Of Ingredients 9

Ingredients

1 lb crawfish tail meat, cooked (shelled of course)
2 tablespoons olive oil
1/2 cup sour cream (I use light)
3 green onions, chopped
2 teaspoons garlic powder
1 teaspoon cumin
4 cups monterey jack cheese (finely shredded is best, or a little more probably)
12 flour tortillas
guacamole (chunky and spicy!)

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.

Nutrition Facts : Calories 101.7, Fat 6.1, SaturatedFat 3.1, Cholesterol 26.1, Sodium 140.8, Carbohydrate 5.6, Fiber 0.4, Sugar 0.3, Protein 5.9

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