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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 10 |
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These spicy pizzas were winners when I entered them in the International Crawfish Festival in Jackson, Mississippi. Ingredients:
1/2 cup each chopped green pepper, onion and green onions |
3 garlic cloves, minced |
1/3 cup butter, cubed |
1 pound process cheese (velveeta), cubed |
4 ounces cream cheese, cubed |
1/4 cup mayonnaise |
1 tablespoon worcestershire sauce |
1 teaspoon dried parsley flakes |
1/2 to 1 teaspoon hot pepper sauce |
1/2 teaspoon each cayenne pepper, pepper and cajun seasoning |
2 pounds crawfish tails, cooked and peeled |
oil for frying |
10 flour tortillas (8 inches) |
2 cups (8 ounces) shredded mexican cheese blend or cheddar cheese |
Directions:
1. In a large skillet, saute the green pepper, onions and garlic in butter until tender. Reduce heat to low. Add the process cheese, cream cheese and mayonnaise; cook and stir until melted. Stir in the Worcestershire sauce, parsley, pepper sauce and seasonings. Cook until slightly thickened. Add crawfish. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes until heated through.
2. Meanwhile, heat oil in a skillet. Fry each tortilla for 1-2 minutes on each side or until browned. Drain on paper towels. Spread 1/2 cup crawfish mixture on each tortilla. Sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 4-5 minutes or until cheese is melted. Yield: 10 servings.
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