With a spicy cheese sauce and loads of mudbugs, these crawfish nachos are the ultimate snack.
Yields: 6-8 Servings
- 1 (14-ounce) can evaporated milk
- 1 (14-ounce) package quesadilla melting cheese*
- 2 teaspoons Creole seasoning
- 1 clove garlic, grated
- 1 (16-ounce) package smoked andouille sausage, coarsely chopped
- 1 (24-ounce) bag mini tricolor sweet peppers, thinly sliced and seeded
- 1 jalapeño, thinly sliced
- 1 pound crawfish tails, rinsed and drained
- 1 (11-ounce) bag yellow tortilla chips
- Lime wedges, to serve
- Garnish: lime zest, chopped fresh parsley
- Preheat oven to 425°.
- In a medium saucepan, heat evaporated milk over medium 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, and bake until hot, about 5 minutes more. Remove crawfish mixture from pan. Place chips in pan; top with crawfish mixture and warm cheese sauce. Serve immediately with lime wedges.
- Garnish with zest and parsley, if desired.
*We used Olé Mexican Quesadilla Melting Cheese.