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    Cajun Crawfish Quesedilla
    1 large (12-inch) flour tortilla
    12 to 18 peeled and deveined crawfish tails 1/4 cup Monterey jack
    cheese, shredded or sliced thin 1/2 teaspoon fresh jalape?os, chopped
    (optional) 1 green onion, chopped
    1 tablespoon butter
    Cajun spice blend, to taste
    Sour cream
    Shredded lettuce
    Homemade salsa

    Melt butter in large frying pan over moderate heat. Assemble quesedilla
    by layering all ingredients except sour cream, lettuce and salsa on one
    half of the tortilla. Fold in half and saut? until tortilla is browned
    on one side.
    Flip and saut? on other side until cheese is melted. Cut into
    pie-shape wedges and serve with sour cream, shredded lettuce and salad.

    Recipe Makes 1 entree serving or 2 appetizer servings

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