CRAWFISH ENCHILADAS CON QUESO
Make and share this Crawfish Enchiladas Con Queso recipe from Food.com.
Provided by gailanng
Categories Crawfish
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, melt 1/2 the butter. Add the onions, green chiles, bell peppers, 1 tablespoon Cajun or Blackening seasoning mix and the minced garlic. Sauté over medium heat for 10 minutes, stirring often. Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly. Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes. Add 3 cups of the cheese and stir until melted. Set the sauce aside.
- In a 4-quart saucepan melt the remaining butter. Add the crawfish, green onions and the remaining 1 tablespoon plus 1 teaspoon Cajun or Blackening seasoning mix. Sauté over medium heat for about 6 minutes, stirring occasionally. Add the cheese sauce to the crawfish mixture and stir well. Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally. Set aside.
- In a small skillet heat the oil to 325ºF. Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels. Spoon about 1/3 cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate. Cover the tortilla from end to end with a generous amount of additional sauce. Then sprinkle it with 1/4 cup cheese. For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes. Or, bake the enchiladas in a 350ºF oven until cheese melts, about 5 to 8 minutes.
- Serve immediately.
Nutrition Facts : Calories 992.5, Fat 80.8, SaturatedFat 44, Cholesterol 311.6, Sodium 612.2, Carbohydrate 28.7, Fiber 3.9, Sugar 3.6, Protein 41.1
CRAWFISH ENCHILADA CON QUESO
Provided by Greg Sonnier
Categories Cheese Shellfish Appetizer Bake Mardi Gras Cheddar Monterey Jack Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 (appetizer) servings
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350°F. Heat lard and chili powder in a 10-inch skillet. Add onion, red pepper, and celery. Cook, stirring frequently, until soft, about 5 minutes. Add corn flour and stir to combine. Add cream and stock. Bring to a boil, and reduce heat to simmer. Add cheddar cheese and stir to combine. Add crawfish and green onions. Season with salt and pepper.
- 2. Meanwhile, heat vegetable oil in a large skillet. Add tortillas, one at a time, to soften. Remove to a plate lined with paper towels to drain.
- 3. Place tortilla in shallow baking dish. Using a slotted spoon, fill tortilla with crawfish mixture and roll to seal. Repeat with remaining ingredients. Pour over cream mixture. Top with grated Monterey Jack. Transfer to oven and cook until cheese is melted and bubbly, 15 to 20 minutes.
- 4. Remove from oven. Place on a rack to cool and set, about 5 minutes. Serve immediately with salsa.
CRAWFISH CON QUESO
This is posted as a request. I found this in one of my many cookbooks. This one comes from the roping the flavors of Texas cookbook.
Provided by Just Cher
Categories Crawfish
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Melt 1/2 cup butter in a large skillet over medium heat.
- Add onion, green chilies, bell pepper, 1 tsp salt, 1 tsp white pepper 1/2 tsp cayenne, 1/4 tsp oregano and garlic.
- Saute 10 minutes, stirring often.
- Stir in cream.
- Bring mixture to a boil.
- Reduce heat& simmer for 10 minutes, stirring constantly.
- Add sour cream, whisking until well blended.
- Add cheese, stirring until well blended.
- Set aside.
- Melt remaining 1/2 cup butter in a 4 quart saucepan over medium heat.
- Add crawfish, green onion, remaining salt, pepper, cayenne and oregano.
- Saute for 6 minutes, stirring occasionally.
- Add cheese sauce stirring until well blended.
- Simmer for 6 to 10 minutes stirring occasionally.
- Serve with tortilla chips or your favorite cracker.
Nutrition Facts : Calories 702.6, Fat 61.4, SaturatedFat 37.8, Cholesterol 332.6, Sodium 904.4, Carbohydrate 7.8, Fiber 1.1, Sugar 2.2, Protein 31.7
PREJEAN'S FAMOUS CRAWFISH ENCHILADAS RECIPE - (3.8/5)
Provided by bsctbb
Number Of Ingredients 15
Steps:
- In a skillet over high heat melt butter. Add onion and pepper and sauté until transparent. Add Rotel tomatoes and simmer 2 minutes. Add cayenne, black pepper, salt, garlic, and chili powder and stir well. • Add crawfish and simmer 3 minutes. Add cream and roux. Stir continuously while bringing to a boil. Remove from heat and add Velveeta cheese. Allow to cool completely. • Preheat oven to 400 degrees • Fill crawfish mixture into tortillas and roll. Place in greased baking pan and top with cheddar cheese. • Bake 7 minutes or until golden brown. Top with remaining mixture as desired. This recipe makes 12 enchiladas - Top with Prejean's Enchilada Sauce to complete this dish.
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