Categories: Appetizers, Quesadillas

Ingredients

• 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!)

Directions

1. eheat 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 13×9 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.

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