Thursday, March 1, 2012

Low Country Quesadilla

A good ol' Lowcountry Boil is something we really enjoy in South Carolina. Honestly, what is there not to love? Sometimes the problem with this delicious feast is that we always have a TON of leftovers. My boys will sometimes eat seafood and sometimes they won't it depends. These quesadillas are a great use of leftovers AND a way to get the kids to eat if they really aren't feeling the Lowcountry Boil.

My measurements aren't exact because honestly I just did it at the spur of the moment and added what would fit in between soft tortilla shells.

Low Country Quesadilla
1 serving

Cooked Corn on the Cob, cut the kernels off
1 baby red potato, cooked, chopped
Kielbasa sausage about 3 slices or so, cooked, quartered
Shrimp, peeled, cooked, chopped
Crab meat, about 3 legs worth of meat
2 soft shell tortillas
2 TBSP Mexican blend cheese, or cheddar

(Sour cream, Salsa, Cocktail sauce or whatever else you would like for dipping.)

It is easiest if you make a low country boil first and then make enough to have leftovers. Pile your fillings on a tortilla shell while heating about 1 TBSP of olive oil in a frying pan on medium high heat. Top the tortilla shell with fillings with an additional shell and place in pan until golden brown, flip and make the other side golden brown. Once done, cut the quesadilla in quarters. Serve warm!

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