• Favorite seasoning mix or salt and pepper to taste
• 1 cup grated sharp cheddar
• 1 cup grated Monterey jack
• 8 corn tortillas (small)
• 1/2 cup oil
• 1 cup heavy cream
• 8 Tbl sour cream (regular or low fat)
• 1 lb, peeled crawfish tails or shrimp, medium size

Heat margarine in pot over medium-high heat.  Add onions and peppers, cooking till onions are clear and peppers soft, (approx 3 min) Add garlic, jalapenos, and roasted green chilies.  Cook for I min.  Add stock.  Bring mixture to a boil, reduce heat and gently boil for 5 additional minutes.  Add crushed corn chips.  Cook for 5 minutes or until corn chips are soft.  Add cumin and seasonings.  Tighten with enough butter roux (add slowly) to a consistency where the sauce would heavily coat the back of a spoon. Bring to a boil, then add cream, bring back to a boil, then remove from heat.  Add cheddar cheese and crawfish tails or shrimp.

In a separate skillet add oil, heat on medium.  When oil hot heat corn shells until soft, about 2 seconds on each side.  Drain on paper towels.  Add I Tbl sour cream into each open tortilla.  Divide crawfish into tortillas, saving sauce to pour on top.  Roll tortillas loosely, spoon sauce over each.  Add grated Monterey Jack over each.  Place in oven or microwave just until cheese melts.  May sprinkle chopped green onions on top as garnish.