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New Orleans Surf & Turf


12" Chipotle Chile
New Orleans Surf & Turf

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Original Recipe Serves 1
Prep Time 10 min
Cooking Time 15 min


1 Mission® 12" Chipotle Chile Wrap (10253)  
2 oz.  Crawfish Tails, cooked 
2 oz. Andouille Sausages , cooked, cut into half moons 
6 oz. Monterey Jack/Cheddar Cheese Blend, shredded 
2 oz. Yellow Onions , sautéed, thinly sliced 
2 oz. Green Bell Peppers , sautéed, thinly sliced 
2 oz. Spicy Remoulade  (see Related Recipe) 
5 oz. Filet Mignon Steaks  
 Cajun Spice Seasoning, to coat 
 Vegetable Oil , to brush 
Fresh Parsley , to garnish 


1.) Place andouille sausage pieces in sauté pan over medium high heat. Sauté until golden brown. Set aside.

2.) Place 4 oz. of shredded cheese on front half of Mission® Chipotle Chile Wrap. Spread crawfish, andouille sausage, onions and green peppers evenly over cheese.

3.) Top with remaining cheese. Fold back half of wrap over to close to make half moon.

4.) Place on oiled griddle or flattop over medium heat until both sides are toasted and cheese is melted.

5.) Cut into 1/5’s and arrange in center of plate.

6.) Brush steak with oil and generously rub Cajun Spice seasoning over both sides of steak.

7.) Place on preheated grill and grill to desired temperature. Set on top of quesadillas and drizzle Spicy Remoulade on plate. Garnish with fresh chopped parsley.

Recipe Using Same Product(s)


Spicy Remoulade

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