It's crawfish season in the South. I have this nagging idea to get in my car and drive straight down the map to go drink beer, eat crawfish and listen to some Zydeco music at one of the festivals happening right now.
But for today, quesadillas will have to do. These are similar to ones I had at Courthouse Grill in Starkville, Mississippi. Their version is served with a very delicious remoulade so check Google for a recipe that suits your tastes.
1 teaspoon safflower oil
½ cup corn, fresh or frozen
1 red bell pepper, diced
2 green onions, sliced
1 jalapeno, finely diced
½ pound (226 grams) cooked crawfish tail meat
½ teaspoon hot smoked Spanish paprika
Sea salt and black pepper, to taste
8 small corn tortillas
3/4 cup marble cheddar cheese, gratedSmall bunch of cilantro/coriander, chopped
Heat the oil in a skillet over medium heat. When skillet is hot, sauté corn, bell pepper, green onion and jalapeno for about 2 minutes or just until softened. Add the crawfish tails, paprika, salt and pepper. Combine and cook another minute to warm the mixture through. Remove from the heat.
Line a baking tray with parchment paper. Place the tortillas on the tray. Divide the crawfish mixture over one half of each tortilla. Top with some chopped cilantro and cheese. Fold the other half of the tortilla over the mixture and gently press down.
With the oven broiler on high, place the tray of filled tortillas on a rack in the middle of the oven. Allow about 2 minutes for the cheese to melt and the tortillas to get brown and crispy. Watch the tortillas so they don't burn. Serve immediately.
Makes 8 small quesadillas
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