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
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