CRAWFISH ENCHILADA CON QUESO
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
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.
Makes 2 (appetizer) servings.
Copyright 2004 Williams Guitars / Black design® Content used by permission only