1 pound fresh crawfish tails
½ cup butter
1 cup sliced green onions
2 tbsps minced garlic
½ pound wild oyster mushrooms
½ pound sliced button mushrooms
½ pound Chanterelle mushrooms
1 tbsp fresh thyme leaves
2 tbsps chopped cilantro
1 cup diced Creole tomatoes
½ cup diced yellow bell pepper
½ cup diced red bell pepper
1 tbsp Creole seasoning
salt and black pepper to taste
hot sauce to taste
8 large tortilla shells
1 pound grated Monterey Jack cheese
Preheat oven to 375 degrees F. You may wish to substitute shrimp, crab or even chicken if crawfish is unavailable in your area. In a large cast iron skillet, melt butter over medium-high heat. Add green onions, garlic and mushrooms. Sauté 3-5 minutes or until mushrooms are wilted. Add crawfish, thyme, cilantro, tomatoes and bell peppers. Continue to sauté until juices are rendered and liquids have almost completely evaporated, approximately 10 minutes. Season to taste using Creole seasoning, salt, pepper and hot sauce. Place the tortilla shells on a large cookie sheet and sprinkle with a small amount of Monterey Jack cheese. Top with a portion of the crawfish stuffing and more of the Monterey Jack cheese. Fold each tortilla in half and bake 7-10 minutes or until cheese is melted and tortillas are slightly crisp but not over-browned.
Note
The quesadillas may be pan sautéed in a hot skillet that has been sprayed with a small amount of vegetable spray. Be careful not to over-brown.
Posted: 11/15/2009 2:17:10 PM