Shrimp and Crawfish (Cajun) Quesadillas Recipe

Aurora Catering's

Shrimp and Crawfish (Cajun) Quesadillas
Yield 30 - 40 - Luncheon sized servings

Ingredients
30 - 8 INCH FLOUR TORTILLAS
1 LB ANDOUILLE (Sliced 1/8 inch thick then cut into quarters)
2 LBS ANAHEIM PEPPERS (Roasted, peeled, de-seeded and chopped)
2 LBS CRAWFISH TAIL MEAT
2 LBS SHARP CHEDDAR CHEESE (Grated)
2 LBS MONTEREY JACK CHEESE (Grated)
2 LBS 26 - 30 COUNT SHRIMP (Boiled and peeled)
1/4 CUP JALAPEÑO PEPPERS (Diced)
1 BUNCH SHALLOTS (Chopped)
1 BUNCH CILANTRO (Chopped)
1 TBSP GROUND CUMIN

Method
Line two large sheet pans with parchment paper and arrange 5 tortillas on each paper. Evenly divide the andouille, Anaheim peppers and crawfish between the tortillas, cover with the cheddar cheese and top with a tortilla. On the second tortilla, evenly divide the Jack cheese, cover with shrimp, jalapeños, shallots and cilantro. Season the quesadillas with ground chili and cumin. Cover the quesadilla with the remaining tortillas. At this point the dish may be tightly wrapped in film and refrigerated.

When ready for service, use a 12 inch non stick skillet and over medium heat place one of the quesadillas in the center of the pan. Allow the quesadilla to dry fry in the skillet, when the cheese starts to melt, cover the quesadilla with a second skillet. Quickly flip the pans over so that the quesadilla falls into the second skillet, continue to dry fry the quesadilla until the cheese melts and the tortilla turns a golden brown. Use the first skillet to start to fry the second quesadilla on an adjacent burner. Continue until all quesadillas are cooked.

Serve with Creole Mango Salsa (See Recipe).

Alternate Method
The quesadillas can be baked at 350F for 10 to 15 minutes. However, this method is not as good as the dry frying method because as the tortilla cooks in a pan it actually toasts and leaves that flavor in the tortilla.

Plate Presentation
Cut the quesadillas into quarters and serve on a warmed serving tray with green hot sauce.

Chef's Notes:
Notice that the cheeses are in the center of the quesadillas, the reason for this is that during the cooking process the cheese is the last part of the dish to heat.

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