Crawfish Quesadillas Recipe
Louisiana crawfish tails, andouille sausage, onions, & bell peppers. Served with Cajun chargrilled corn.
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Ingredients
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Quesadilla Filling
Cajun Chargrilled Corn
Method
Preparing the Quesadilla Filling
- 1
Cook the Andouille Sausage
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced andouille sausage and cook until browned, about 5 minutes.
- 2
- 3
Add Crawfish and Seasoning
Stir in the crawfish tails and Cajun seasoning, cooking for an additional 3-4 minutes until everything is heated through. Remove from heat and set aside.
Assembling and Cooking Quesadillas
- 4
Prepare Tortillas
On a clean surface, lay out two flour tortillas. Evenly distribute the crawfish mixture over the tortillas.
- 5
Add Cheese
Sprinkle shredded cheddar cheese over the crawfish mixture, then top with the remaining tortillas.
- 6
Cook Quesadillas
In the same skillet, add another tablespoon of olive oil. Place the quesadillas in the skillet and cook over medium heat for about 3-4 minutes on each side or until golden brown and crispy. Remove from skillet and cut into wedges.
Preparing Cajun Chargrilled Corn
- 7
Prepare the Corn
Preheat a grill or grill pan over medium-high heat. Husk the corn and remove any silk.
- 8
Grill the Corn
Place the corn on the grill and cook for 10-12 minutes, turning occasionally, until charred and tender.
- 9
Season the Corn
Once grilled, brush the corn with melted butter and sprinkle with Cajun seasoning. Serve with lime wedges on the side.