Categories: Appetizers, Cooking Light

Ingredients

• 2 teaspoons butter
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1 lb frozen cooked peeled and deveined crawfish tail meat, thawed, rinsed, and drained
• 1 lb light processed cheese, cubed (such as Velveeta Light)
• 1 (10 ounce) can diced tomatoes, and green chiles undrained
• 1 (10 ounce) can diced tomatoes, and green chiles drained
• 1/2 cup chopped green onion
• 5 1/2 ounces baked tortilla chips
• green onion, strips (optional)

Directions

1. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add well-rinsed crawfish; cook 2 minutes, stirring frequently. Remove mixture from pan; cover and keep warm.

2. Add cheese and tomatoes to pan; cook over medium-low heat for 5 minutes or until cheese melts. Stir in crawfish mixture and chopped green onions. Serve with tortilla chips. Garnish with green onion strips, if desired.

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