Crawfish Quesadillas

Seafood

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

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

RobertStJohn.com