Crawfish Quesadillas

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#78871

serves/makes:

ready in:
under 30 minutes

ingredients

8 flour tortillas (10-inch size)
1 pound peeled crawfish tails, lightly rinsed and drained
1 medium onion, chopped
1 tablespoon tub margarine or vegetable oil
1/2 cup chopped green onions
1 cup reduced fat grated Monterey Jack cheese

directions

In a nonstick skillet, saute onion in margarine on medium heat until tender. Add crawfish and green onions and saute another 10 minutes.

Just before serving, spray large skillet with vegetable oil cooking spray and place on medium heat. Put tortilla in skillet and spread with 1/2 cup crawfish mixture and cheese and top with another tortilla.

Cook 1 minute on each side. Cut into wedges. Repeat. Serve with hot sauce and light sour cream.