What do you do when you have limited electricity to cook and a refrigerator filled with shredded cheese and thawed crawfish tails? You fire up a a hot, molten skillet of crawfish queso fundido. Perhaps it's not the most traditional dish in either the Tex-Mex or Cajun culinary canons. But this savory blend of crawfish, peppers, and aromatics folded into a soft blanket of cheese and warm tortillas will become a new standard at my house. And if you're a fan of queso fundido and seafood, I know you will love it, too.
Nothing says true love like a plate of Tex-Mex cheese enchiladas. These toasted corn tortillas filled with melted yellow cheese and smothered in a gravy seasoned with chili powder and cumin are Texas comfort food at its best.
This Texas interpretation of the Cajun favorite, crawfish étouffée, differs from its Louisiana brethren with the addition of jalapeños, lime juice, and a dash of chili powder. From my subscriber program of premium recipes, which helps support the site.
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