Categories: Appetizers, Quesadillas
Ingredients
- 1 lb crawfish tail meat, cooked (shelled of course)
- 2 tablespoons olive oil
- 1/2 cup sour cream (I use light)
- 3 green onions, chopped
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 4 cups monterey jack cheese (finely shredded is best, or a little more probably)
- 12 flour tortillas
- guacamole (chunky and spicy!)
Directions
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eheat oven to 325.
- In a skillet, saute green onions in olive oil with the garlic powder.
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Lower the heat and slowly add sour cream, a little bit at a time, blending well.
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Blend in the cumin.
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Add the crawfish and combine well over low heat, about 5 minutes.
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Tear off an extra long piece of foil, so that it lines the bottom of a 13×9 pan, and has plenty hanging off of each end.
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(So that it can be folded over to seal the quesadillas).
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Place a tortilla in one end of the pan.
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Cover it with a big handful of cheese.
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Then spoon on 1/6 of the crawfish mixture.
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Cover with another tortilla.
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Place another tortilla right next to this (other end of pan), so that you will be forming two stacks, side by side.
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Repeat process, making another quesadilla, so that you now have two right next to each other.
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Continue making quesadillas until you have two stacks of three.
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Fold the foil over the stacks to completely cover.
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Heat in the oven for 15 minutes, or until cheese has melted.
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Cut each quesadilla in 4-6 pieces.
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Serve with spicy guacamole.