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Robert St. John

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

Crawfish Quesadillas


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


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

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