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 shredded Mexican cheese blend or cheddar cheese
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.
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.
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.