The Farmer Family Cookbook

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This is probably a daring add to the family cookbook, but I've learned to enjoy these little critters. If you are going to like 'em, you'll enjoy them in this recipe.

Ingredients

• .250.0138888888889 cup unsalted butter
• .250.0138888888889 cup olive oil
• 20.111111111111 cloves garlic, minced
• 10.0555555555556 medium onion, finely chopped
• 10.0555555555556 lb crawfish tails
• 40.222222222222 oz cream cheese
• 20.111111111111 poblano chiles, roasted, peeled, seeded, and finely chopped
• 30.166666666667 tbsp minced fresh cilantro
• 20.111111111111 tbsp mayonnaise
• 10.0555555555556 tsp salt
• 181 flour tortillas
• 120.666666666667 oz Monterey Jack cheese, shredded

Mango Relish:

• 10.0555555555556 tbsp olive oil
• 10.0555555555556 shallot, minced
• 10.0555555555556 tbsp chopped fresh cilantro
• 10.0555555555556 tbsp lime juice
• 20.111111111111 serrano chiles, finely minced
• 10.0555555555556 lb tomatillos, husked, cored, and cut in quarters
• 40.222222222222 pieces fresh or canned mango

Steps

1. Heat butter and olive oil in a saucepan until blended. Pour all but 2 tbps of the butter mixture into a bowl and set aside. Add the garlic and onion to the remaining 2 tbsp butter mixture. Saute over medium heat for 2 minutes. Remove from heat. Stir in crawfish tails, cream cheese, chiles, cilantro, mayo, and salt. Spread one side of half the tortillas with the crawfish mixture. Sprinkle with cheese. Fold the tortilla in half. Saute the quesadillas in the reserved butter mixture in a non-stick skillet until brown on both sides. Cut and serve with Mango Relish.
2. Mango Relish: Heat the olive oil in a skillet until hot. Add the shallot. Cook for 2 minutes or until softened, stirring frequently. Process the tomatillos and mango in a food processor until finely chopped. Add the shallot, chiles, cilantro, and lime juice. Process until mixed. Use immediately or store up to 1 week in the fridge.