How To Make Crawfish Nachos Recipe I’m Craving

I don’t know about you but I LOVE nachos so how about a Louisiana Crawfish Nachos recipe?  Whenever I am at a southwestern restaurant, I usually have nachos for an appetizer but I also have those cravings at home! My Crab Nachos in my Gulf Coast Favorites cookbook are one of the most popular recipes on my healthy food blog.  So, I decided to make the nachos with Louisiana crawfish! Talk about good and best of all, you can enjoy these Crawfish Nachos year round. Of course, this is an easy crawfish recipe because you know I keep my recipes simple and trim and terrific! Healthy Crawfish Nachos will win you over!

Keep Crawfish In Your Freezer To Whip Up Scrumptious Crawfish Nachos Recipes

Nachos are sometimes one of those last minute fixings.  Did you know Louisiana crawfish tails freeze great for one year?  You can always find Louisiana crawfish tails in my freezer but if you don’t have any, check in the freezer section of the seafood market or grocery.  I always rinse and drain the tails and then use them in my Cajun Crawfish Nachos recipe. I can’t wait until you try this scrumptious easy crawfish appetizer.

My Crawfish Nachos Are Also Healthy Nachos Recipe

This isn’t your typical nachos but it will quickly become your favorite nachos recipe.  Whip up southwestern seasonings in a light sauce keeping it healthy and then I used reduced-fat cheese.  You can actually use this topping as a dip or spread on your favorite chips.  I trim the recipes down and keep them terrific!! See you in the kitchen and let me know how you liked the nachos

Crawfish Nachos Recipe from Gulf Coast Favorites

Tortilla chips baked with a splendid southwestern-seasoned crawfish mixture and smothered with cheese is quick to prepare and quicker to disappear.  Perfect party crawfish nacho recipe and to watch all those upcoming football games on TV.

Makes 3 dozen nacho servings

6 dozen baked tortilla flour chips

1/2 cup nonfat sour cream
3 tablespoons light mayonnaise
1/2 cup chopped green onions
1 (4-ounce) can chopped green chilies, drained
1/4 teaspoon ground cumin
1 pound Louisiana crawfish tails, rinsed and drained
Salt and pepper to taste
2 cups shredded, reduced-fat sharp Cheddar or Mexican-blend cheese

1. Preheat broiler. Arrange tortilla chips in single layer on baking sheet.
2. In bowl, combine sour cream, mayon­naise, green onions, green chilies, and cumin. Fold in crawfish.  Season to taste.
3. Spread mixture evenly over chips and sprinkle with cheese and paprika. Bake 6–8 minutes or until cheese is melted.

Nutritional information serving: Calories 57, Calories from fat 29%, Fat 2 g, Saturated Fat 1 g, Cholesterol 14 mg, Sodium 143 mg, Carbohydrate 5 g, Dietary Fiber 0 g, Sugars 0 g, Protein 5 g, Diabetic Exchanges: 1/2 starch, 1/2 lean meat

Terrific Tip:  Use your favorite chips and you can also bake flour tortillas to make your own chips.