Preparation Time: 20 Minutes
Cooking Time: 50 Minutes
Servings: 6
What’s inside:

1 tbsp butter
1 tbsp olive oil
1/2 red bell pepper, diced
4 green onions, sliced thin
1 tbsp fajita seasoning
1/2 tsp cayenne pepper
12 oz. cooked and peeled whole crawfish tails
6 (10 inch) flour tortillas
8 oz. crumbled queso fresco cheese
1 tbsp butter
1 tbsp olive oil
How to make:

  1. In a skillet, melt 1 tbsp of the butter and 1 tbsp of the olive oil in a
    skillet on medium heat and sauté the bell pepper, green onions, fajita
    seasoning and cayenne pepper for about 4 minutes.
  2. Add the crawfish tails and cook a few more minutes and keep aside.
  3. Place the tortillas onto a smooth surface and place about half of the
    queso fresco onto one side of each tortilla.
  4. Place the crawfish mixture on top of the cheese evenly and sprinkle
    with the remaining cheese.
  5. Fold the tortillas over the filling, urgent down gently.
  6. In a large skillet, melt 1 tsp of the butter and 1 tsp of the olive oil on
    medium heat and cook two of the quesadillas for about 3 minutes per
  7. Repeat with the last butter, olive oil and quesadillas.
  8. Cut into wedges to serve.
    Nutritional facts:
    Calories 396
    Fat 17.5 g
    Carbohydrates 40.1g
    Protein 18.9 g
    Cholesterol 82 mg
    Sodium 628 mg

Leave a Reply

Your email address will not be published. Required fields are marked *