Crawfish Quesadillas

⏱ 30 mins 🍽 36 serving(s) 🌶 mexican 🏷 Crawfish

These Mexican-inspired quesadillas feature a rich filling of cooked crawfish tail meat blended with green onions, sour cream, garlic powder, and cumin. The mixture is layered with plenty of shredded Monterey Jack cheese between flour tortillas, then baked until the cheese melts perfectly. Once heated, each quesadilla is sliced into pieces and served alongside a portion of spicy, chunky guacamole for a delicious combination of flavours and textures.

Crawfish Quesadillas

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!)

Method

  1. Set your oven to heat to 325.
  2. Cook the chopped green onions with garlic powder in olive oil using a skillet.
  3. Reduce the heat and incorporate the sour cream gradually, mixing thoroughly after each addition.
  4. Stir the cumin into the skillet mixture.
  5. Mix in the crawfish meat and cook the combination for about 5 minutes on a low heat.
  6. Prepare a long sheet of foil to line a 13x9 pan, ensuring there is ample overhang on both ends.
  7. This will allow you to fold the foil over to enclose the quesadillas later.
  8. Position one flour tortilla at an end of the prepared pan.
  9. Scatter a generous amount of the shredded cheese over the tortilla.
  10. Distribute roughly one sixth of the warm crawfish filling on top of the cheese.
  11. Place a second tortilla over the filling to cover it.
  12. Set another tortilla immediately beside this stack at the opposite end of the pan, so you begin forming two separate stacks side by side.
  13. Follow the same layering process to create a second quesadilla next to the first.
  14. Keep assembling until you have two distinct stacks, each containing three quesadillas.
  15. Enclose the stacks completely by folding the overhanging foil over the top.
  16. Bake in the preheated oven for 15 minutes, or until the cheese inside has fully melted.
  17. Slice each assembled quesadilla into 4-6 individual pieces.
  18. Accompany the warm pieces with a serving of spicy guacamole.

Nutrition (per serving)

Sodium140800 mg

Recipe details

CategoryCrawfish
Cuisinemexican
Authorlorenlou