Ingredients
- 1/4 lb. (1 stick) unsalted butter
- 1 cup finely copped onions
- 1 cup canned green chiles, chopped
- 3/4 cup finely chopped green bell pepper
- 2 3/4 t. of salt
- 2 3/4 t. of white pepper
- 1 1/2 t. ground red pepper
- 3/4 t. dried oregano leaves
- 1/2 t. minced garlic
- 3 cup heavy cream
- 1 cup dairy sour cream
- 8 cups grated Monterey Jack cheese or other white cheese
- 2 lbs. peeled crawfish tails
- 2/3 cups very finely chopped green onions
- 20 flour tortillas
Preparation
Step 1
In a large skillet melt 1/2 stick of the butter. Add the onions, green chilis, bell peppers, 1 1/4 t. of salt, 3/4 t. white pepper, 1/2 t. red pepper, 1/4 t. oregano and the minced garlic. Saute 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 1/2 stick butter. Add the crawfish, green onions and the remaining 1 1/2 t. salt, 2 t. white pepper, 1 t red pepper and 1/2 t. oregano. Saute 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 6-10 minutes, stirring occasionally. Set aside.
In a small skillet heat the oil to 325 degrees. 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. Bake at 350 degrees until cheese melts, about 10 minutes. Serve immediately.