Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Crawfish Quesadillas

Ingredients

1/4 cup Olive Oil
1/4 cup Green Bell Peppers, chopped fine
1/4 cup Red Bell Peppers, chopped fine
1 Jalapeno, small dice
1/2 cup Yellow Onion, chopped fine
1/2 cup Green Onion, chopped fine
1 TbG garlic, minced
2 tsp Creole Seasoning
3/4 pound Crawfish Tail Meat, in whole pieces
2 Tbl Fresh Cilantro, chopped
2 1/2 cups Jalapeno Jack Cheese, shredded
6, 8-10 inch Flour Tortillas
Sour cream and salsa for serving

Instructions

In a large skillet, heat olive oil and sauté green bell peppers, red bell peppers, jalapeno, yellow onion, green onion, and garlic until tender. Remove from heat and add Creole Seasoning and crawfish. Allow mixture to cool. Once cooled, add cilantro and cheese. Mix well.

Lay the flour tortilla on a flat surface and divide the filling evenly among them. Spread the filling so that it covers half of the tortilla. Fold the fill tortilla in half to form a semicircle.

Prepare the grill. Using a pastry brush, lightly coat both sides of the quesadilla with the remaining olive oil. Grill the quesadillas over direct medium heat until well marked, about 4-6 minutes on each side. Rotate the quesadillas while cooking to prevent burning.

Remove the quesadillas from the grill and cut them into 4-6 triangles.

Yield: 6-10 servings

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more