Ingredients
1/2 cup each chopped green pepper, onion and green onions3 garlic cloves, minced1/3 cup butter, cubed1 pound process cheese (Velveeta), cubed4 ounces cream cheese, cubed1/4 cup mayonnaise1 tablespoon Worcestershire sauce1 teaspoon dried parsley flakes1/2 to 1 teaspoon hot pepper sauce1/2 teaspoon each cayenne pepper, pepper and Cajun seasoning2 pounds crawfish tails, cooked and peeledOil for frying10 flour tortillas (8 inches)2 cups shredded Mexican cheese blend or cheddar cheese
Preparation
In a large skillet, saute the green pepper, onions and garlic in butter until tender. Reduce heat to low. Add the process cheese, cream cheese and mayonnaise; cook and stir until melted. Stir in the Worcestershire sauce, parsley, pepper sauce and seasonings. Cook until slightly thickened. Add crawfish. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes until heated through.
Meanwhile, heat oil in a skillet. Fry each tortilla for 1-2 minutes on each side or until browned. Drain on paper towels. Spread 1/2 cup crawfish mixture on each tortilla. Sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 4-5 minutes or until cheese is melted.
