Crawfish Nachos

With a spicy cheese sauce and loads of mudbugs, these crawfish nachos are the ultimate snack.

5.0 from 1 reviews
Crawfish Nachos
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
  1. Preheat oven to 425°.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with zest and parsley, if desired.
*We used Olé Mexican Quesadilla Melting Cheese.




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