 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Some Nachos I came up with after making Gumbo. It has a little bit of Creole inspiration. Ingredients:
1 (8 1/2 ounce) bag tortilla chips |
4 ounces rotel |
1 teaspoon chili powder |
1 tablespoon creole seasoning |
1/2 lb imitation crabmeat, shredded |
1/2 lb crawfish tail, cooked and chopped |
1/2 cup sour cream |
1 teaspoon salt |
1 cup salsa |
1 1/2 cups cheddar cheese, shredded |
4 ounces black olives, diced |
1/4 cup green onion, sliced |
Directions:
1. Pre heat oven to 350 degrees.
2. Clean crawfish under cold water and then soak for 30 minutes in a bowl of salt water.
3. Take the crawfish and set aside to dry.
4. While the crawfish are drying you need to mix sour cream, Rotel, chili powder, creole seasoning, and salt in a bowl and mix well with a whisk.
5. Add the crawfish and crab to the mixture.
6. Take your 13X9 Glass baking dish and pray it with cooking spray.
7. Line the bottom of the try with tortilla chips. You are making a big dish of nachos so put a good deal of chips in there.
8. Slowly pour the mixture over the chips being carful to spread it evently over all the chips.
9. Take a spoon a drizzle salsa evenly over the mixture.
10. Cover the dish with cheddar cheese, then olives, and finally the green onions.
11. Bake for 15 minutes or until cheese is melted.
12. Enjoy!
|
|