Crawfish Enchilada Con Queso Recipes

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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



Crawfish Enchilada con Queso image

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.

2 tablespoons lard or bacon fat
1 teaspoon chili powder
1 cup small diced onion
1/4 cup small diced red pepper
1/2 cup small diced celery
1 tablespoon yellow corn flour
2 cups heavy cream
1/4 cup seafood stock
1/4 cup grated cheddar cheese
1/2 pound fresh crawfish tails
1/8 cup green onions
Salt and freshly ground pepper
Vegetable oil, for softening tortillas
4 blue corn tortillas
1/2 cup grated Monterey Jack cheese
Salsa, for serving

CRAWFISH ENCHILADAS

Make and share this Crawfish Enchiladas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crawfish

Time 50m

Yield 6 serving(s)

Number Of Ingredients 20



Crawfish Enchiladas image

Steps:

  • Melt butter in a large nonstick skillet over med-high heat.
  • Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
  • Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
  • Gradually add milk, stirring with a whisk.
  • Cook over med heat for about 8 minutes or until thick, stirring constantly.
  • Stir in salt and the next 4 ingredients.
  • Remove from heat; let stand 3 minutes.
  • Add in cheddar cheese and sour cream, stirring until cheese melts.
  • Stir in the crawfish.
  • Add 1 inch of water to a medium skillet; bring to a simmer.
  • Dip 1 tortilla in water using tongs.
  • Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
  • Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
  • Spread remaining crawfish mixture over tortillas.
  • Sprinkle with Monterey jack cheese.
  • Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.

1 tablespoon butter
1 cup chopped green onion
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeno pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup nonfat sour cream
2 cups cooked crawfish tail meat
12 (6 inch) corn tortillas
1/2 cup shredded monterey jack cheese

QUESO BEEF ENCHILADAS

I like all Tex-Mex food and especially enjoy queso, I'll have to admit my husband prefers red enchilada sauce to this receipe, but I love it and good for a change.

Provided by chef1303

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10



Queso Beef Enchiladas image

Steps:

  • Brown crumbled hamburger meat with 1 cup of chopped onion, garlic, when brown add picante sauce to taste, salt& pepper.
  • In microwave melt the cheese for sauce with picante sauce, making as mild or hot as you like, can also control the heat by the type of picante sauce you purchase.
  • Soften the corn tortillas in hot oil, or if you prefer in a canned enchilada sauce.
  • In casserole dish assemble enchiladas---tortilla, meat mixture, chopped onion, grated cheese, either fold in half or roll with seam down.
  • Cover with the queso sauce, top with sliced green onions, cover dish with foil and bake aproximately 25-30 minutes, this time may vary, depending on how hot all your ingredients are by the time you assemble the dish.

1 lb hamburger meat
2 cups chopped onions, divided
1 bunch green onion
3 cloves chopped garlic
picante sauce, to taste,i use pace
salt and pepper
1 cup of grated cheddar cheese
8 corn tortillas
1 lb soft melt cheese, i use velveeta
picante sauce, to taste

CRAWFISH QUESO DIP

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 30m

Number Of Ingredients 7



Crawfish Queso Dip image

Steps:

  • Melt butter in a large frying pan or Dutch oven. Add garlic, crawfish meat, and Old Bay. Sauté until heated through.
  • Next, add cream cheese and stir over med-high heat until cheese is melted. Stir in Ro*Tel tomatoes with juice. **I recommend stopping here and letting the flavors develop overnight in the refrigerator.**
  • Just before you are ready to serve the dip, add the Velveeta cubes to the cream cheese mixture and heat through until Velveeta is melted and incorporated. Pour into a low heat crock-pot and enjoy with tortilla chips.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

0.5 cups butter
3 cloves garlic
32 ounces crawfish tail meat
34 tablespoons old bay seasoning
32 ounces cream cheese
2 cans tomatoes
1 packages velveeta

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



Crawfish Enchiladas Con Queso image

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

1/2 cup unsalted butter
1 cup finely chopped onion
1 cup canned green chili, chopped
3/4 cup green bell pepper, finely chopped
2 tablespoons cajun seasoning, plus 1 teaspoon Cajun seasoning mix (divided, to taste) or 2 tablespoons blackening seasoning, mix plus 1 teaspoon Cajun seasoning mix (divided, to taste)
1/2 teaspoon minced garlic
3 cups heavy cream
1 cup sour cream
8 cups grated monterey jack cheese
2 lbs peeled crawfish tails
2/3 cup green onion, finely chopped
1/2 cup cooking oil
20 (6 inch) corn tortillas

CAJUN CRAWFISH ENCHILADAS

While this cajun lady was living in Corpus Christi I was challenged to cook up a mexican dish with crawfish for a pot luck dinner. Cajuns are known for what we have around us and try to make something great out of it. By the way...it was a winner.

Provided by Jerrie T

Categories     One Dish Meal

Time 45m

Yield 15 serving(s)

Number Of Ingredients 20



Cajun Crawfish Enchiladas image

Steps:

  • Preheat oven 325 degrees.
  • In a 3-quart pot over medium high heat, melt 1/2-cup butter. Add onion and bell pepper. Cook and stir 5 minutes. Reduce heat to medium and cook an additional 5 minutes. Add cream cheese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole Seasoning, and parsley. Cook and stir 3 minutes. Add 1 cup whipping cream and cook 5 minutes. Set aside.
  • In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining ½-cup of butter and crawfish. Cook and stir 3 minutes. Add 2 teaspoons Old Bay Seafood seasoning, garlic powder and green onion. Cook an additional 2 minutes. (Drain, keeping liquid and set aside) Add to cream mixture and mix well. Spoon a portion of mixture in the center of each warm tortilla. Fold the tortilla in thirds and place seam side down in casserole dish.
  • Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir.
  • Spoon mixture over the tortilla and top with cheese.
  • Bake at 325 for 10 to 15 minutes.
  • Garnish with fresh parsley sprigs if desired.

1/2 cup butter
2 cups onions
1 cup bell pepper
16 ounces cream cheese
1 1/2 teaspoons oregano leaves
1 teaspoon ground cumin
4 teaspoons Old Bay Seasoning
2 tablespoons parsley
2 teaspoons salt
1 teaspoon ground red pepper
1 cup heavy whipping cream
1/2 cup butter
4 lbs crawfish tails, deveined
2 teaspoons Old Bay Seasoning
2 teaspoons garlic
1/2 cup green onion
30 (6 inch) flour tortillas
1 cup heavy whipping cream
16 ounces monterey jack cheese or 16 ounces Mexican blend cheese
2 tablespoons parsley sprigs (to garnish)

QUESO DIP WITH CRAWFISH (SPICY)

We ordered a dip like this at a restaurant recently and I decided to try and re-create it. Thanks to the "chipotle" suggestion from my bud Riff I believe this is exact. It may sound awkward with crawfish but I assure you it is wonderful and ever so easy to make.

Provided by Rise3834

Categories     Sauces

Time 20m

Yield 1 1/2 quarts

Number Of Ingredients 4



Queso Dip with Crawfish (Spicy) image

Steps:

  • ~Iused my crockpot for this~.
  • Cube the cheese to make melting easier.
  • Cut the end off each pepper and push the seeds out with the flat portion of a knife then dice finely.
  • If crawfish meat portions are too large, cut into smaller pieces.
  • Put all ingredients into crockpot including the adobe sauce from your peppers, stir frequently to allow all to melt and blend.
  • I served with multi colored tortilla chips.
  • The chipotle pepper is very spicy so you may want to omit the chili powder or cut back on the number of peppers if you do not like it spicy.
  • *Thestore brand of Velveta works very well and the crawfish amount is just over a cup and I am sure you can use fresh as well.
  • This is also easy to make in the microwave but making it in a crockpot you can serve it in it as well keeping the dip warm.

Nutrition Facts : Calories 910.4, Fat 66, SaturatedFat 43.1, Cholesterol 238.9, Sodium 4494.5, Carbohydrate 30.2, Fiber 0.6, Sugar 24.3, Protein 48.9

1 (1 lb) box Velveeta cheese
1 can chipotle chile in adobo
1 package frozen crawfish meat
1 teaspoon chili powder

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