Voodoo Crawfish Enchiladas Food

ENCHILADAS

Steps:

• Heat skillet on medium flame, add oil and saute onions. Once the onions are sauteed, add the garlic, cumin powder, hot sauce and beef. Saute until the beef is heated, then add the chopped cilantro and season with salt and pepper.
• Preheat oven to 350 degrees.
• Lay out a tortilla, add a layer of dirty rice, beef, and cheddar. Roll up the tortilla and place in a casserole dish. Repeat process with the remaining tortillas. Once all the tortillas are stuffed and in the casserole dish, pour the tomato sauce over the top, and sprinkle the rest of the cheddar cheese over the sauce. Bake casserole for 20 to 30 minutes until heated through and the che

CRAB MEAT ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4
• Guacamole:
• Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.

CRAWFISH ENCHILADAS FOR BRUNCH

Steps:

• Heat oven to 350 degrees.
• Melt butter in a large saute pan over medium heat.
• Add the thyme and cook until the thyme is fragrant.
• Add green onions, garlic and peppers and saute 3 to 5 minutes.
• Add tomato paste and spread the paste mixture out all over the surface of the pan.
• Cook for another 5 to 7 minutes. Add the crawfish tails, any liquid from the crawfish bag, hot sauce, salt and pepper.
• Cook mixture for another 4 minutes. Remove from heat and cool completely.
• To the cooled crawfish mixture, add 1 cup of the shredded cheese.
• Add the half and half to the cracked eggs and season with remaining salt and black pepper. Butter a 13- by 9-inch baking pan and pour enough of the egg mixture into the bottom to cover, then set aside.
• Lay out 10 flour tortillas and evenly divide the crawfish mixture among all tortillas.
• Roll each tortilla tightly and place, seam side down, into the baking dish.
• Fill the pan with all the tortillas, cover with the remaining whisked eggs and sprinkle the top evenly with the remaining shredded cheese.
• Place in the middle rack of the oven and bake for 20 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean.
• Remove from oven.
• Let rest for 5 minutes before serving.

CRAWFISH ENCHILADAS CON QUESO

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.

CAJUN CRAWFISH ENCHILADAS

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.

CRAWFISH ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Melt butter in large skillet over medium heat.
• Add onion, celery, bell pepper and garlic and saute 5 minutes.
• Add green chiles and saute 1 minute.
• Add crawfish tails and seasonings and saute over medium heat for 5 minutes.
• Stir in cream cheese, stirring constantly until melted.
• Let cool for 10 minutes.
• Add minced parsley, mixing well.
• Spoon 2 or 3 tablespoons of crawfish mixture down the middle of each tortilla.
• Roll up tortillas and place seam side down in a lightly greased 13x9 baking dish.
• Sprinkle cheese over top and drizzle with whipping cream.
• Bake for 30 minutes.
• Let stand for 10 minutes before serving.

CRAWFISH ENCHILADAS

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.