Crawfish Pizzas

• 1/2 cup each chopped green pepper, onion and green onions
• 3 garlic cloves, minced
• 1/3 cup butter, cubed
• 1 pound process cheese (Velveeta), cubed
• 4 ounces cream cheese, cubed
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried parsley flakes
• 1/2 to 1 teaspoon hot pepper sauce
• 1/2 teaspoon each cayenne pepper, pepper and Cajun seasoning
• 2 pounds crawfish tails, cooked and peeled
• Oil for frying
• 10 flour tortillas (8 inches)
• 2 cups shredded Mexican cheese blend or cheddar cheese

1. In a large skillet, saute the green pepper, onions and garlic in butter until tender. Reduce heat to low. Add the process cheese, cream cheese and mayonnaise; cook and stir until melted. Stir in the Worcestershire sauce, parsley, pepper sauce and seasonings. Cook until slightly thickened. Add crawfish. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes until heated through.
2. Meanwhile, heat oil in a skillet. Fry each tortilla for 1-2 minutes on each side or until browned. Drain on paper towels. Spread 1/2 cup crawfish mixture on each tortilla. Sprinkle with cheese. Place on ungreased
3. . Bake at 350u0b0 for 4-5 minutes or until cheese is melted.

green pepper, garlic, butter, cheese, cream cheese, mayonnaise, worcestershire sauce, parsley flakes, hot pepper, cayenne pepper, crawfish tails, flour tortillas, cheese

Taken from www.tasteofhome.com/recipes/crawfish-pizzas/ (may not work)