Crawfish Quesadillas

Crawfish Quesadillas

grumpyoldman 0

"Tex-Mex meets Louisiana. This is quick and simple. Serve with guacamole, chips, salsa, and a good dark Mexican beer."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 396 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium heat. Stir in the bell pepper and green onions; season with fajita seasoning and cayenne pepper. Cook and stir until the bell pepper is nearly tender, about 4 minutes. Add the crawfish tails and cook a few more minutes until hot and set aside.
  2. Place the tortillas onto your work surface; divide about half of the queso fresco onto one side of each tortilla. Evenly divide the crawfish mixture on top of the cheese, then sprinkle with the remaining cheese. Fold the tortillas over the filling, pressing down lightly.
  3. Melt 1 teaspoon of butter and 1 teaspoon of olive oil in a large skillet over medium heat. Place two of the quesadillas into the skillet, and cook until golden brown on each side, about 3 minutes per side. Repeat with the remaining butter, olive oil, and quesadillas. Cut into wedges to serve.



The cheese to use is not queso fresco, which does not melt well. Instead, use a good melting cheese such as queso quesadilla, asedero, or monterey jack.