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Crawfish Nachos

Ingredients:

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

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)