Ingredients
Units
Scale
- 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
- tortilla chips
- lime wedges, cilantro, and pickled jalapeno slices for garnish
Instructions
- 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.
- 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.
Notes
- You can also replace the raw crawfish with leftover crawfish tails from your last crawfish boil by simply warming through the sauce and crawfish instead of simmering for 5 minutes with the raw.
- Make sure to adjust the amount of Cajun seasoning since the boiled crawfish is already seasoned.
- The cheese sauce can be served in a separate bowl or kept heated in a crockpot or chafing dish as a dip beside a pile of your favorite chips.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Simmer
- Cuisine: Cajun
