Crawfish Quesadillas
Dive into the bold, zesty flavors of Louisiana with these irresistible Crawfish Quesadillas! Packed with tender cooked crawfish tails, melted Monterey Jack cheese, and a vibrant medley of sautéed green bell peppers, red onion, and garlic, these quesadillas are seasoned to perfection with a touch of Cajun spice. The crispy, golden-brown tortillas enclose a rich and cheesy filling that will transport your taste buds straight to the bayou. Garnished with fresh cilantro and served alongside sour cream and salsa, this quick and easy recipe comes together in just 25 minutes, making it perfect for a weeknight dinner or a fun appetizer. Perfect for seafood lovers, this crowd-pleasing meal delivers a unique twist on Mexican-inspired comfort food with a Southern flair.
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Recipe Information
Ingredients
- 1 cup Cooked crawfish tails
- 4 pieces Flour tortillas
- 1.5 cups Shredded Monterey Jack cheese
- 2 tablespoons Butter
- 1 cup Green bell pepper, diced
- 0.5 cup Red onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Cajun seasoning
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Heat a large skillet over medium heat and melt 1 tablespoon of butter.
Add the diced green bell pepper, red onion, and minced garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Stir in the cooked crawfish tails and Cajun seasoning. Cook for an additional 2-3 minutes until the crawfish is heated through. Remove from heat and set aside.
Place a clean skillet or flat griddle over medium heat. Melt 1/2 tablespoon of butter and place one flour tortilla on the skillet.
Sprinkle 1/4 of the shredded Monterey Jack cheese evenly over the tortilla, then add half of the crawfish mixture on top. Sprinkle another 1/4 of the cheese over the crawfish mixture before placing a second tortilla on top.
Cook the quesadilla for 2-3 minutes on each side, using a spatula to flip carefully, until the cheese is melted and the tortilla is golden brown. Remove from the skillet and set aside.
Repeat the process with the remaining ingredients to make the second quesadilla.
Cut each quesadilla into wedges and garnish with fresh cilantro.
Serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 3840 mg | 167% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 16.4 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1761 mg | 135% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
