Crites Family Stuff

Description

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 for 18 servings

• .25 cup unsalted butter
• .25 cup olive oil
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 lb crawfish tails
• 4 oz cream cheese
• 2 poblano chiles, roasted, peeled, seeded, and finely chopped
• 3 tbsp minced fresh cilantro
• 2 tbsp mayonnaise
• 1 tsp salt
• 18 flour tortillas
• 12 oz Monterey Jack cheese, shredded

Mango Relish:

• 1 tbsp olive oil
• 1 shallot, minced
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 2 serrano chiles, finely minced
• 1 lb tomatillos, husked, cored, and cut in quarters
• 4 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.

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