Crawfish Quesadillas
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Description: Dive into a flavorful adventure with these Crawfish Quesadillas, a perfect dish for gatherings and quick meals alike. Created with tender crawfish tail meat, creamy sour cream, and Monterey Jack cheese, all nestled between crispy flour tortillas, these quesadillas are a surefire hit. Whether you’re hosting a party or simply craving a savory treat, this recipe from Love With Recipes is your go-to for a delicious and satisfying meal.
Recipe Category: Crawfish
Keywords: Cheese, High In Protein, Less Than 30 Minutes, For Large Groups
Ingredients:
- 1 cup crawfish tail meat
- 2 tablespoons olive oil
- ½ cup sour cream
- 3 green onions, finely chopped
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 4 cups Monterey Jack cheese, shredded
- 12 flour tortillas
Instructions:
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Preheat the Oven: Begin by preheating your oven to 325°F (163°C). This will ensure it’s ready to melt the cheese to perfection.
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Prepare the Crawfish Mixture: In a large skillet, heat the olive oil over medium heat. Add the finely chopped green onions and sauté until they become tender and fragrant. Sprinkle in the garlic powder and continue to cook for an additional minute.
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Incorporate the Sour Cream: Lower the heat to medium-low and slowly incorporate the sour cream into the skillet, adding it a little at a time. Stir continuously to blend it smoothly with the green onions and garlic powder.
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Add Seasonings and Crawfish: Mix in the cumin, ensuring it is well distributed throughout the sour cream mixture. Gently fold in the crawfish tail meat, allowing it to heat through and blend with the flavors. Cook for about 5 minutes over low heat, stirring occasionally.
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Prepare the Pan: Tear off a long piece of aluminum foil, large enough to line the bottom of a 13×9-inch baking pan with some extra hanging over the edges. This will help you seal the quesadillas for even cooking.
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Assemble the Quesadillas: Lay one tortilla at one end of the prepared pan. Generously sprinkle a portion of shredded Monterey Jack cheese over the tortilla. Spoon one-sixth of the crawfish mixture evenly over the cheese. Place another tortilla on top to create a sandwich.
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Form the Stacks: Position another tortilla next to the first stack, repeating the layering process with cheese and crawfish mixture to form a second quesadilla. Continue this process to create two stacks of three quesadillas each, placed side by side in the pan.
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Cover and Bake: Fold the aluminum foil over the stacked quesadillas to fully enclose them. This will help the quesadillas cook evenly and the cheese melt beautifully.
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Heat the Quesadillas: Place the pan in the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.
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Serve: Remove the quesadillas from the oven and carefully unfold the foil. Allow them to cool slightly before cutting each quesadilla into 4-6 pieces. Serve warm with a side of spicy guacamole for an extra kick.
Enjoy this delightful and easy-to-make recipe that combines the rich flavors of crawfish with gooey cheese, perfect for any occasion. Whether you’re feeding a crowd or indulging in a tasty treat, these quesadillas are sure to please!
