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Crawfish Quesadillas

Rated as 4 out of 5 Stars

"Tex-Mex meets Louisiana. This is quick and simple. Serve with guacamole, chips, salsa, and a good dark Mexican beer."
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Ingredients

50 m servings 396 cals
Original recipe yields 6 servings (6 quesadillas)

Directions

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  1. Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium heat. Stir in the bell pepper and green onions; season with fajita seasoning and cayenne pepper. Cook and stir until the bell pepper is nearly tender, about 4 minutes. Add the crawfish tails and cook a few more minutes until hot and set aside.
  2. Place the tortillas onto your work surface; divide about half of the queso fresco onto one side of each tortilla. Evenly divide the crawfish mixture on top of the cheese, then sprinkle with the remaining cheese. Fold the tortillas over the filling, pressing down lightly.
  3. Melt 1 teaspoon of butter and 1 teaspoon of olive oil in a large skillet over medium heat. Place two of the quesadillas into the skillet, and cook until golden brown on each side, about 3 minutes per side. Repeat with the remaining butter, olive oil, and quesadillas. Cut into wedges to serve.

Nutrition Facts


Per Serving: 396 calories; 17.5 g fat; 40.1 g carbohydrates; 18.9 g protein; 82 mg cholesterol; 628 mg sodium. Full nutrition

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Reviews

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The cheese to use is not queso fresco, which does not melt well. Instead, use a good melting cheese such as queso quesadilla, asedero, or monterey jack.

These were great! I used Monterey Jack for the cheese, and Cajun seasoning instead of fajita seasoning since that was what I had on hand. If crawfish were cheaper in my neck of the woods, I'd ma...