Crawfish Quesadillas
Indulge in the vibrant flavors of Louisiana with these spicy crawfish quesadillas. Sautéed red bell peppers and green onions, seasoned perfectly, pair beautifully with juicy crawfish tails and creamy queso fresco, all wrapped in warm flour tortillas. Perfect for a lively gathering or a cozy dinner.
ingredients
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1/2 red bell pepper, diced
- 4 green onions, sliced thin
- 1 tbsp. fajita seasoning
- 1/2 tsp. cayenne pepper
- 12 oz. cooked and peeled whole crawfish tails
- 6 (10 inch) flour tortillas
- 8 oz. crumbled queso fresco cheese
- 1 tbsp. butter
- 1 tbsp. olive oil
steps
- 1.
Melt 1 tbsp. of butter and 1 tbsp. of olive oil in a skillet over medium heat.
- 2.
Stir in the bell pepper and green onions; season with fajita seasoning and cayenne pepper.
- 3.
Cook and stir until the bell pepper is nearly tender, about 4 minutes.
- 4.
Add the crawfish tails and cook a few more minutes until heated through and set aside.
- 5.
Place the tortillas onto your work surface; divide about half of the queso fresco onto one side of each tortilla.
- 6.
Evenly distribute the crawfish mixture on top of the cheese, then sprinkle with the remaining cheese.
- 7.
Fold the tortillas over the filling, pressing down lightly.
- 8.
Melt 1 tsp. of butter and 1 tsp. of olive oil in a large skillet over medium heat.
- 9.
Place two of the quesadillas in the skillet and cook until golden brown on each side, about 3 minutes per side.
- 10.
Repeat with the remaining butter, olive oil, and quesadillas.
- 11.
Cut into wedges and serve warm.
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