crawfish and shrimp quesedillas, with tropical fruit salsa.

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Recipe courtesy of Chef Joey LeCoq

Smilie's
5725 Jefferson Hwy
Harahan, La
733-3000

Crawfish and shrimp quesedillas, with tropical fruit salsa.

quesedillas:
( 4) 6 in flour tortillas
1/2 lb. crawfish tails
1/2 lb. blanched small peeled shrimp
oil (for saute)
1/4 cup diced onions
1/4 cup red bell pepper brunois cut(1/8 inch dice)
approx. 1 lb. cream cheese
salt & pepper (to taste)
cumin & chili Powder (to taste)
1/2 cup Monterey Jack cheese

Heat skillet, add oil, sautee onions, bell pepper, crawfish, shrimp, and
garlic . Slowly melt in the cream cheese until well blended. Season with
salt, pepper, cumin, and chili powder. Place in between 2 flour tortillas. In
another skillet, heat oil, brown tortillas on both sides(approx1 minute per
side) Remove from heat , and cut into quarters.

Tropical Fruit Salsa:
1/2 cup red onions (diced)
1/2 cup white onions (diced)
1/2/ cup yellow bell pepper (diced)
1 chopped Jalepeno pepper, seeds and ribs removed (optional)
1/2 cup fresh mango (diced)
1/2 cup fresh papaya (diced)
1/4 cup fresh cilantro (chopped)
juice of 1 lime
salt & pepper (to taste)
cumin & chili powder (to taste)

combine all ingredients, in a glass or stainless bowl, let sit refrigerated
for at least 1 hour, serve on top of shrimp & crawfish quesedillas

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