A spicy Cajun seasoned, cheesy nacho dish with tasty bites of crawfish garnished with the flavors of lime, cilantro, and more jalapeno.
1 tablespoon oilive oil
2 tablespoons salted butter
3 cloves of garlic (1-1/2 teaspoons), pressed
1 medium fresh jalapeno pepper (2 tablespoons), finely diced
1/3 cup green onions, sliced
2 tablespoons all-purpose flour
1–1/2 cups (12 ounces) evaporated milk
7 ounces grated quesadilla cheese (like Supremo Queso Chihuahua)
1 teaspoon Cajun seasoning
1/2 cup water
1 pound raw crawfish tails, peeled and cleaned
lime wedges, cilantro, and pickled jalapeno slices for garnish
Melt butter in a heavy, medium to large size pot on the stove with olive oil.
Add jalapeno and cook for 2 minutes.
Add green onions and cook for another 2 minutes.
Add garlic and cook a minute longer before stirring in the flour.
Then cook with the flour another minute before pouring milk in a little at a time, stirring the mixture until smooth.
Add cheese with the seasoning, stirring to melt into the milk mixture.
Stir in water to thin out the dip.
Add crawfish and simmer for 5 minutes, covered, stirring occassionally.
Spoon over layers of tortilla chips on a tray or shallow dish and garnish with celantro, jalapeno pepper slices, and lime wedges.
Leftover peeled and cleaned boiled crawfish tails can be used instead of raw crawfish by warming through instead of simmering for 5 minutes, making sure to adjust the amount of Cajun seasoning.
Can be served in a bowl or heated crock as a dip beside a pile of your favorite chips.
Keywords: crawfish nachos, nachos, cheese dip