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Crawfish Nachos


Crawfish Tails
2 Cups
Peeled and deveined
Soft Cheese
(15 ounce ) Salsa Con Queso in a jar
1 Cup
Low fat or whole milk
1/2 Cup
Finely Chopped
Bell Pepper
1/2 Cup
Yellow or Orange
1 Tablespoons
Finely Chopped Fresh
1 Teaspoon
Dry or Fresh
Cayenne Pepper
To taste
Tortilla Chips
Any kind or your favorite bag of Tortilla chips
1 Cup
Grated Cheddar
Jalapeno Peppers
1/2 Cup

Preparation mode:

My son came home from college and asked me if I knew how to make Crawfish nachos. I looked a little puzzled since I hadn’t heard of that before. He told me that they sold this item in  Lafayette  around campus and  they were delicious. He didn’t quite know how they made it, so I told him I would make up my version and see if it passed the test. Well, after I made them the first time, he said mine were better and had more crawfish by far. So this has come to be a favorite that I prepare when he comes home to visit when on break during the school year.

  1. Saute a half stick of butter in saucepan.
  2. Add onion, bell peppers, garlic and cook  until vegetables are tender.
  3. Add two jars of Salsa Con Queso (Tostitos Brand)
  4. Add one cup of grated cheddar cheese
  5. Pour milk into saucepan and blend with other ingredients.
  6. Add peeled crawfish and make sure they are well coated.
  7. Add parsley and cayenne to mixture and stir.
  8. Cook on medium heat for 5-7  minutes.
  9. While Crawfish and cheese are simmering, pour tortilla chips onto a plate.
  10. Scoop Crawfish mixture over tortilla chips and serve warm.
  11. Garnish with jalepenos  (optional)