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How to make Alligator Quesadillas

Updated on November 24, 2011

Alligators and Quesadillas?

Now I know what you’re thinking when you read the title, and I’m sure most are used to beef or chicken, but I promise this dish will prove it’s worthiness to you and everyone you serve to at your next family gathering. There is something special about alligator and how its distinct flavor and texture seems to compliment the dish as a whole, bringing a sense of southern comfort coupled with Mesoamerican culture. It is best to use the tail of the alligator, as it provides the best protein supplement in accordance with the alligator structure, and its muscle fibers allow better flavor incorporation.

Before we continue, let’s ask the question, What does Alligator actually taste like? It is a type of meat associated with the texture of rabbit but tastes like a chicken. This is because the chicken is actually closely related to the dinosaurs in evolutionary traits, as is the reptile alligator.

Ingredients and Preparation

Per 4 Servings


· 1 lb. Alligator Tail (Diced into ¼ inch cubes)

· 4 tortillas (Extra-Large Spinach Flavored)

· 2 tbl white pepper (Powdered)

· 2 tbl cayenne pepper (Powdered)

· 4 oz cilantro (Minced)

· 2 Limes (Squeezed)

· 2 Shallots (Diced into ¼ inch cubes)

· 1 Bunch Asparagus (Minced)

· 3 Jalapeños (Minced)

· 1 lb. Muenster Cheese (Finely Grated)

· 2 oz. Canola Oil


1) In a Large Sautee Pan, pour 2 ounces of Canola Oil along with the alligator meat in pan on low heat, for about 2 minutes.

2) Afterwards, place all other ingredients with exception of muenster cheese , cilantro, and tortillas in the sautee pan, and cook for an additional 4 minutes on medium heat.

3) After the firmness of the alligator meat is seen and felt, and the browning processes are over, heat oven to 350 degrees and gather a sheet pan. Spray with oil as needed, placing tortillas on pan, adding 4 ounces of muenster cheese per serving, and 1 ounce cilantro per serving as well.

4) After preheating is over, divide the sauté mixture into four quarters, and add the sections onto the tortilla, folding each into a half-moon shape.

5) Let Bake until each side becomes a golden brown and flipping when finished, but remember to watch closely, 3 minutes on each side is great for a standard oven.

Great, your done your exotic southern-Spanish dish that will have everyone at your next gathering wondering how you did it. Just tell them it’s a southern thing and they wouldn’t understand. I hope you enjoy this dish and have a wonderful day.


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    • BakerRambles profile image

      BakerRambles 6 years ago from Baltimore, MD

      Glad you enjoyed it.

    • Sunshine625 profile image

      Linda Bilyeu 6 years ago from Orlando, FL

      Excellent hub! I've had Gator Bites a few times...taste just like chicken! Voted UP!!

    • BakerRambles profile image

      BakerRambles 6 years ago from Baltimore, MD

      I always love to try new things, anything exotic I always try to strive for. You can use other parts of the alligator, but each section has a special way of preparing it. I am going to publish a recipe on alligator stock, very delicious.

    • profile image

      Arlene V. Poma 6 years ago

      Very interesting Hub. Is the alligator tail the only part of the alligator used? The prep sure looks like plenty of work! I had alligator while traveling to Brazil and New Orleans. When I dined in Rio with newlyweds from Argentina, I could not forget the woman asking her husband, "Leezard? Leezard?" It took me several minutes to figure it out that she was talking about alligator. I still get a good laugh when I think about her. I wouldn't mind trying another alligator dish because I did like what was served to me. Voted up!