Cajun Crawfish Quesadilla

Makes 1 entree serving or 2 appetizer servings

1 large (12-inch) flour tortilla
12 to 18 peeled and deveined crawfish tails
1/4 cup Monterey jack cheese, shredded or sliced thin
1/2 teaspoon fresh jalape os, chopped (optional)
1 green onion, chopped
1 tablespoon butter
Cajun spice blend, to taste
Sour cream
Shredded lettuce
Homemade salsa

Melt butter in large frying pan over moderate heat.

Assemble quesadilla by layering all ingredients except sour cream, lettuce and salsa on one half of the tortilla. Fold in half and saut until tortilla is browned on one side.

Flip and saut on other side until cheese is melted.

Cut into pie-shape wedges and serve with sour cream, shredded lettuce and salsa.