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unsalted butter onion green chilies green pepper salt white pepper oregano garlic cayenne pepper heavy cream sour cream grated Monterey crawfish tails green onions vegetable oil corn tortillas
Viewed: 26 - Published at: 8 years agoIngredients
- 1/2 lb. unsalted butter
- 1 c. onion, finely chopped
- 1 c. green chilies, chopped
- 3/4 c. green pepper, chopped
- 2 3/4 tsp. salt
- 2 3/4 tsp. white pepper
- 1 1/2 tsp. dried oregano
- 1/2 tsp. minced garlic
- 1 1/2 tsp. cayenne pepper
- 3 c. heavy cream
- 1 c. sour cream
- 8 c. grated Monterey Jack cheese
- 2 lb. peeled crawfish tails
- 2/3 c. green onions, finely chopped
- 1/2 c. vegetable oil
- 20 (6-inch) corn tortillas
Method
- In a large skillet, melt 1 stick of butter.
- Add the onion, green chilies, green pepper, 1/4 teaspoon salt, 3/4 teaspoon pepper, 1/2 teaspoon cayenne pepper, 1/4 teaspoon oregano and garlic.
- Saute over medium heat for 10 minutes, stirring often. Stir in the cream and bring to a rapid boil, then reduce heat and simmer, uncovered, for 10 minutes, stirring constantly.
- Add sour cream and beat with a metal whisk until dissolved, about 3 minutes.
- Add 3 cups cheese and stir until melted; set aside.
