Yields 8 servings of 1/2 quesadilla, each. Recipe is from “River Road Recipes III: A Healthy Collection,” contributed by Mary Karam and Joan W. Chastain.
1 medium onion, chopped
1 tbl. margarine or spread
1 lb. peeled crawfish tails, lightly rinsed and drained
1/2 cup chopped green onions
1 (8-count, 10-inch) pkg. whole-wheat tortillas
1 cup reduced fat Monterey Jack cheese, grated, OR 1/4 cup regular Monterey Jack with 2/3 cup part-skim mozzarella cheese.
1. In a nonstick skillet, sauté onion in margarine on medium heat until tender. Add crawfish and green onions and sauté another 10 minutes.
2. Just before serving, spray large skillet with vegetable oil cooking spray and place on medium heat. Put 1 tortilla in skillet and spread with 1/2 cup crawfish mixture and cheese, and top with another tortilla.
3. Cook 1 minute on each side. Cut into wedges and serve warm.