Cajun Quesadillas Recipes

ROUND 2 RECIPE - CAJUN QUESADILLAS

Round 2 Recipe - Cajun Quesadillas image

Provided by Sandra Lee

Time 15m

Yield 2 quesadillas

Number Of Ingredients 6

Ingredients

2 tablespoons canola oil
4 large flour tortillas
1 cup shredded Monterey jack cheese, divided
Reserved 1 1/2 cups Chicken Jambalaya
Reserved 1/2 cup remoulade from Cajun Catfish Cakes with Remoulade
Chopped fresh cilantro, for garnish, optional

Steps:

Heat a large skillet over medium heat and drizzle with canola oil. Place 1 tortilla in the skillet to warm. Sprinkle over half the cheese. Spread half the chicken mixture over the cheese and top with a second tortilla. Cook 3 minutes. Flip it over and cook until the bottom is browned and the cheese is melted, another 2 to 3 minutes. Repeat for the second quesadilla. Slice and serve with the remoulade and top with cilantro, if desired.

SHRIMP QUESADILLAS WITH CAJUN REMOULADE

Shrimp Quesadillas with Cajun Remoulade image

Make and share this Shrimp Quesadillas with Cajun Remoulade recipe from Food.com.

Provided by Colbys Mom

Categories Cajun

Time 41m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb shrimp, peeled and deveined
4 flour tortillas, 10 inch
2 tablespoons olive oil
2 tablespoons cajun seasoning, plus (or Creole)
1 teaspoon cajun seasoning, divided use
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon lemon juice
1 teaspoon Tabasco sauce
1/4 cup cilantro
1/2 teaspoon salt
1/4 cup diced green chilis (or poblano)
1 cup shredded four-cheese Mexican blend cheese

Steps:

Preheat oven to 425 degrees.
Make cajun remoulade by mixing mayonnaise with 2 Tbsp.
cajun seasoning, Worcester sauce, cayenne pepper, lemon juice, and Tabasco.
Refrigerate for 30 minutes.
Meanwhile, heat 1 Tbsp.
olive oil in skillet over high heat, 2 minutes.
Toss shrimp with 1 tsp.
of cajun seasoning and salt.
Cook for 3 minutes.
Transfer to large bowl.
Add chiles and cilantro to shrimp and mix.
Brush a large cookie sheet with olive oil.
Arrange 1 tortilla on cookie sheet.
Top with 1/2 of cheese and shrimp mixture.
Place another tortilla on top of that.
Brush lightly with olive oil.
Bake 8 minutes, until lightly browned.
Repeat with the remaining tortillas and mixture.
Cut quesadilla into wedges and serve with the remoulade.

CAJUN QUESADILLAS

Cajun Quesadillas image

This is one of my favorite lunches. I frequently serve them with a bowl of gumbo.

Provided by Beverley Williams

Categories Other Main Dishes

Time 30m

Number Of Ingredients 12

Ingredients

1 c chicken breast, cooked and shredded
2 (4 oz.) can(s) tiny shrimp, drained
1/4 c diced bell pepper
1/4 c chopped onion
2 c shredded monterrey jack cheese
1/2 tsp minced garlic
1 tsp cajun seasoning
1 small tomato, seeded and diced
to taste tabasco sauce
8 (6 in.) flour tortillas
1 Tbsp olive oil
cooking spray

Steps:

1. In a skillet, heat the oil. Add onion, bell pepper and garlic and saute until tender about 3-5 minutes.
2. Place sauteed veggies, shredded chicken, shrimp and tomato in a bowl. Toss to mix well.
3. Heat a non stick skillet over medium heat. Spray with cooking spray.
4. Place a tortilla in the skillet. Spread with 1/4 of the chicken mixture.
5. Top with 1/2 c of the cheese, 1/4 tsp. Cajun seasoning and Tabasco sauce to taste.
6. Cover with a second tortilla. Cook until lightly browned.
7. Flip carefully and cook other side until browned and cheese is melted. Repeat with other quesadillas.

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