This easy appetizer is cheesy, spicy and loaded with crawfish tails. The ultimate snack! Just follow the recipe and top off with our roasted garlic pepper jelly. Tip: Warming the pepper jelly in a small sauce cup and makes the drizzling easy!
In a medium saucepan, heat evaporated milk over medium until steaming. Slowly add cheese, Creole seasoning, and garlic, whisking until smooth. Remove from heat; keep warm.
In a medium skillet, cook andouille over medium heat until crisp, 6 to 8 minutes; drain well. Arrange andouille, sweet peppers, and jalapeño on a large rimmed baking sheet.
Bake until peppers are softened, about 15 minutes. Add crawfish, and bake until hot, about 5 minutes more. Remove crawfish mixture from pan. Place chips in pan; top with crawfish mixture and warm cheese sauce. Serve immediately with lime wedges.
Warm about a half a cup of pepper jelly in a small sauce cup and make the drizzle over nachos.
