This is amazing. No surprise – I found it via the Homesick Texan’s website.
Crawfish Fundido
Found here
- 8 ounces Mozzarella cheese, shredded
- 2 T unsalted butter
- 2 jalapenos, seeded and diced
- 1/4 medium yellow onion
- 1 celery rib, diced
- 4 cloves garlic, minced
- 1/4 c chopped cilantro
- Pinch cayenne
- 1/4 t ground cumin
- 1/2 t kosher salt
- 1 lb cooked crawfish tails, thawed
- 2 T freshly squeezed lime juice
- 1 t Worcestershire sauce
- Warm flour or corn tortillas
- Pico
Preheat the oven to 350°F. Lightly grease a cast iron skilled, then add the cheese. When the oven is ready, place the cheese in the oven and bake until melted, about 15 minutes. Meanwhile, in a skillet, melt the butter on medium-low then add the jalapeño, onion, and celery. Stirring occasionally and cook until softened. Add garlic, cook for 30 more seconds. Stir in cilantro, salt, cumin, oregano, and cayenne. Stir in crawfish until well blended with the vegetables, then stir in the lime juice, and Worcestershire sauce. Taste and adjust seasonings. Cook for a minute or just until the crawfish are warmed, then remove them from the heat. Remove cheese from the oven, top with the crawfish, and serve immediately with warm tortillas and pico.