Ingredients: |
Ingredients: Stuff You Need!!
1 stick of butter, hopefully Falfurrias "Made in Texas"
1 Cup finely chopped onions
1 Cup finely chopped green chilies
3/4 Cup finely chopped bell pepper
2/3 Cup finely chopped green onion
2 1/2 T. of Redfish blackening spice...if not, use pepper.
1/2 tsp. finely chopped garlic
3 Cups heavy cream
8 Cups Monterey Jack cheese
2 lbs. peeled crawfish tails (at least)
1/2 Cup cooking earl (as they say in New Orleans!)
20 corn tortillas
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Directions: |
Directions:In a large skillet, melt half of the stick of butter. Add the onions, bell pepper, chilies, garlic and half of the blackening spice. Saute over a medium heat for about 10 minutes, stirring often. Fold in the cream. Bring to a rapid boil, reduce heat and stir like crazy for 10 more minutes. Add the sour cream and whisk until the sour cream dissolves. Add 3 cups of the cheese and stir until melted. Set this sauce aside,go and rest your arm and have half of a root beer. After the root beer, melt the other half of the butter in a saucepan. Add the crawfish, green onions and the balance of the blackening spice. Saute over medium heat for 8 minutes, stirring often Blend this with your cheese sauce. Set aside and finish your root beer. In a small skillet heat the "earl" to 325 degrees. Now, this is important, hold your tortilla with metal tongs...otherwise you will burn the dickens out of your fingers. Dip each tortilla in the hot oil until soft...about 1 second on each side. Drain on paper towels! Spoon about 1/3 cup of sauce on each tortilla and roll it up, placing them seam side down in a heated serving dish. Cover the tortillas end to end with the remaining sauce and put about 1/4 cups of the grated cheese over each tortilla. Place under the broiler near the heat until cheese melts and begins to brown...about 2 minutes. You can also put them into a 350 degree oven until cheese melts. |
This recipe for Crawfish Enchiladas is from