How about a little Cajun Mexican fusion? It's not too far of a reach to add crawfish tails to nachos. Maybe next, it will be pizza.
14 ounces evaporated milk
14 ounces Queso Blanco cheese
2 teaspoons Creole seasoning
1 clove garlic, grated
16 ounces andouille sausage, coarsely chopped
24 ounces, mine tricolor sweet peppers, thinly sliced and seeded
1 jalapeño, seeded and thinly sliced
1 pound crawfish tails, drained
11 ounce bag yellow tortilla chips
Preheat oven to 425℉.
In a medium saucepan, heat evaporated milk over medium heat until steaming. Slowly add cheese, Creole seasoning, and garlic, whisking until smooth. Remove from heat; keep warm.
In a medium skillet, cook andouille over medium heat until crisp., 6 to 8 minutes; drain well. Arrange andouille, sweet peppers, and jalapeño on a large rimmed baking sheet.
Bake until peppers are softened, about 15 minutes. add crawfish mixture from pan. Place chips in pan; top with crawfish mixture and warm cheese sauce. Serve immediately.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
