Crawfish tails and fresno chiles make the perfect pair in these Crawfish Quesadillas.
Yields: 4 servings
- 1 tablespoon butter
- ½ red onion, thinly sliced
- ½ green bell pepper, halved, seeded, and thinly sliced
- 1 fresno chile, halved, seeded, and thinly sliced
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ (16-ounce) package cooked crawfish tails
- 4 (9-inch) flour tortillas
- ⅔ cup shredded Monterey Jack cheese, divided
- In a medium skillet over medium heat, melt butter; add onion, bell pepper, and chile, and cook until onion becomes translucent. Add garlic and salt, and cook until fragrant. Gently toss in crawfish, and set aside.
- In a medium skillet, coated with cooking spray, place 1 tortilla and half of the crawfish mixture, and top with ⅓ cup cheese. Place another tortilla on top, and press lightly. Once the bottom becomes brown, flip and cook until both sides are golden brown. Repeat with remaining tortillas, cheese, and crawfish mixture. Cut each into 6 pieces, and serve.