- 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.
Editor's Note: Two pounds of cooked salad shrimp may be substituted for the crawfish. Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.