1 tablespoon butter
1/2 cup finely chopped onion
8oz boiled crawfish tails, roughly chopped
1/2 cup diced tomatoes, drained
1/4 cup diced green chilis, drained
1 teaspoon Creole seasoning
1 garlic clove minced
1/2 cup heavy cream
16oz sharp cheddar, cut into 1/2 inch pieces
1 cup colby jack
2 green onions sliced
restaurant style tortilla chips
- Melt butter in large skillet on low heat. Add onion and cook 3-4 minutes.
- Add crawfish, diced tomatoes, diced chilis, creole seasoning, and garlic. Cook 2 minutes and keep on low heat.
- In a medium saucepan, heat cream until it starts to simmer. Add cubed cheddar and stir until melted. Add colby jack cheese and stir until melted. Mix in rice and crawfish mixture.
- Sprinkle with green onions. Serve with warm tortilla chips.