February 26, 2019 1 min read

2 tablespoons butter
1/3 c rehydrated Zydeco Chop Chop
2 tablespoons flour
1 cup milk
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon Cajun Seasoning
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 teaspoon salt
1 1/4 cup Monterey jack cheese (divided 1c and 1/4 c) 
1/2 cup sour cream or greek yogurt
1 can chopped green chilies 
2 cups crawfish tail meat
6-8 flour tortillas (we recommend Hola Nola!) 

  • Melt butter in a large nonstick skillet over medium-high heat.
  • Preheat oven fo 325°
  • Add rehydrated Zydeco Chop Chop and allow to sauté with the butter for about 1 minute. 
  • Sprinkle flour over ZCC & butter; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk.
  • Cook over medium heat until thickened (around 5 minutes) 
  • Stir in spices until incorporated. Remove from heat. 
  • Add cheese and mix until combined. 
  • Add sour cream/greek yogurt and mix until combined.
  • Mix in 1 can chopped green chilies.
  • Add crawfish tails. 
  • Spread 1/4 c of the mixture to the bottom of a 9x13 pan to prevent sticking 
  • Fill each tortilla with 3-4 tablespoons of filling
  • Place seam side down in the pan until pan is full. 
  • Spread remaining filling on top of rolled tortillas. 
  • Sprinkle remaining cheese on top. 
  • Bake for 10-15 minutes or until heated through. 
  • Top with cilantro and a squeeze of lime! 

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