Photo: Round 2 Recipe - Cajun Quesadillas
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
Directions
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.
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By annarose73
Fort Walton Bea...
on March 12, 2011
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Haven't actually made this yet, but plan on making it tonight. The funny thing is that when I saw this episode I thought of my husband, who is from Louisiana. When he was young he made up a "Jambalaya cheese sandwich" which is white bread, jambalaya and american cheese slices microwaved until the cheese melts. I told him about your recipe and he said that he was always open for a jambalaya and cheese on bread recipe. Planning on adding Jalapenos to them before we cook them. Thanks!
By elaine_scotton
Altadena, CA
on March 11, 2011
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would have never thought of this...didn't have flour tortillas, but used corn tortillas, and the kids loved it...great way to use up the leftovers from Mardi Gras dinner on Tuesday...
By soiuthern sal
virginia
on March 06, 2011
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Sandra, would you please change all the Cajun words in your recipes to Creole so you can get the Cajun chick from Lafayette off your back? She's criticizing you - not your recipes which I'll bet she hasn't even tried. I'll also bet she's never stepped her foot in New Orleans where the restaurants actually do honor Cajun food as well as Creole.
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