Cheesy Crawfish Quesadilla
Prepared by: Mitch Olivier

INGREDIENTS:

1 stick of butter
1 16 oz. container Creole seasoning
(chopped onions, bell peppers, celery)
2 tbsp. minced garlic
1 Lime
1 10 ¾ oz. can cream mushroom soup
1 10 oz. can Rotel
1 lb. Louisiana Crawfish tails
1 lb. Velveeta Mexican cheese
1 pk. Flour tortillas

Garnishes:

Sour Cream
Guacamole
Salsa

Preparation:

Melt butter over medium fire in sauce pan. Sauté Creole seasoning until tender then add 2 tbsp. garlic and cook another 2 to 3 minutes, cut and squeeze juice of 1 lime into mixture. Lower heat and add 1 can Rotel (if you prefer it spicy use the Extra Hot) and continue to simmer. Add 1 lb. Louisiana Crawfish tails and increase heat. Season lightly with your favorite seasoning. Add 1 lb. Velveeta cheese and stir until completely melted over low fire.

Heat skillet and place tortilla with desired amount of mixture and let tortilla brown. Flip and brown until desired crispness.

Garnish with sour cream, guacamole, and salsa.