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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is another recipe from our local newspaper cookbook with a couple of changes. Ingredients:
6 tablespoons butter |
1 medium onion, chopped |
1 stalk celery, chopped |
1 small bell pepper, chopped |
1 tablespoon minced garlic |
1/4 cup minced parsley |
1 (4 ounce) can green chilies, drained and chopped |
1 (1 lb) bag crayfish tail, drained |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon ground cayenne pepper (less if you don't like spicy) |
6 ounces cream cheese |
8 8-inch flour tortillas |
1 (8 ounce) package monterey jack and cheddar cheese blend, shredded |
1/2 pint heavy whipping cream |
jalapeno pepper, sliced |
Directions:
1. Preheat oven to 350 degrees.
2. Melt butter in large skillet over medium heat.
3. Add onion, celery, bell pepper and garlic and saute 5 minutes.
4. Add green chiles and saute 1 minute.
5. Add crawfish tails and seasonings and saute over medium heat for 5 minutes.
6. Stir in cream cheese, stirring constantly until melted.
7. Let cool for 10 minutes.
8. Add minced parsley, mixing well.
9. Spoon 2 or 3 tablespoons of crawfish mixture down the middle of each tortilla.
10. Roll up tortillas and place seam side down in a lightly greased 13x9 baking dish.
11. Sprinkle cheese over top and drizzle with whipping cream.
12. Bake for 30 minutes.
13. Let stand for 10 minutes before serving.
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