Crawfish Nachos

Ingredients:

• 1 1/2 to 2 pounds crawfish tails
• 1 small onion, chopped fine
• 2 short celery ribs chopped fine
• 1 small bell pepper chopped fine
• 1 8oz stick butter
• 1 tsp. each red pepper, black pepper
• 2 garlic pods chopped fine
• 1 tsp. garlic powder
• 1 (10 oz.) can cream of mushroom soup
• 1 (10 oz.) can cream of celery soup
• 1 (8 oz.) can tomato sauce
• ½ cup parsley
• ½ cup sliced scallions (green onions)
• 1 package cheddar cheese
• 1 package Colby Monterey
• I small block pepper jack cheese cut in pieces for easier melting
• 1 -2 sliced jalapenos peppers
• Chips
  

Directions:

1. In a medium saucepan, melt butter sauté onions, celery, and bell pepper.
2. Add seasonings and garlic and sauté two minutes longer
3. Blend in the mushroom soups, celery soup and the tomato sauce; cook on low for 20 to 30 minutes
4. To the heated mixture, add the crawfish, parsley, and green onions; cook five minutes more.
5. Add the pepper jack cheese and cheddar cheese blending until completely melted and heated through.
6. Layer chips and top with jalapenos and the crawfish mixture and top with Monterey cheese.
7. All may be heated in a 350 oven for 5 minutes or until cheese melts.