Crawfish Quesadillas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 36
• 1 lb crawfish tail meat, cooked (shelled of course)
• 2 tablespoons olive oil
• 1/2 cup sour cream (i use light)
• 3 green onions, chopped
• 2 teaspoons garlic powder
• 1 teaspoon cumin
• 4 cups monterey jack cheese (finely shredded is best, or a little more probably)
• 12 flour tortillas
• guacamole (chunky and spicy!)

Recipe

• 1 preheat oven to 325.
• 2 in a skillet, saute green onions in olive oil with the garlic powder.
• 3 lower the heat and slowly add sour cream, a little bit at a time, blending well.
• 4 blend in the cumin.
• 5 add the crawfish and combine well over low heat, about 5 minutes.
• 6 tear off an extra long piece of foil, so that it lines the bottom of a 13x9 pan, and has plenty hanging off of each end.
• 7 (so that it can be folded over to seal the quesadillas).
• 8 place a tortilla in one end of the pan.
• 9 cover it with a big handful of cheese.
• 10 then spoon on 1/6 of the crawfish mixture.
• 11 cover with another tortilla.
• 12 place another tortilla right next to this (other end of pan), so that you will be forming two stacks, side by side.
• 13 repeat process, making another quesadilla, so that you now have two right next to each other.
• 14 continue making quesadillas until you have two stacks of three.
• 15 fold the foil over the stacks to completely cover.
• 16 heat in the oven for 15 minutes, or until cheese has melted.
• 17 cut each quesadilla in 4-6 pieces.
• 18 serve with spicy guacamole.