Ingredients: 1 pound Louisiana crawfish tails 2 medium tomatoes, diced 1 small red onion, diced 3 red bell peppers, diced 3 green bell peppers, diced 3 fresh jalepenos, diced 2 tablespoons fresh cilantro, diced 2 cups monteray jack/cheddar cheese 4 12-inch tortillas 2 tablespoons butter Directions: 1. Heat skillet with 1 tablespoon butter, add crawfish tails, tomatoes, onions, jalepenos, and cilantro. 2. Cook until the onions are translucent and tomatoes are soft. 3. Remove from heat and set aside. 4. In a large bowl add 1 tablespoon of butter and brown all 4 tortillas. 5. Pour crawfish mixture evenly over 2 tortillas, spreading mix out to the edges. 6. Sprinkle shredded cheese over both tortillas and cover with remaining two tortillas. 7. Cut each tortilla into 4 pie like slices and serve. *Commonly garnished with sour cream, salsa or guacamole. Recipe compliments of Chef Chris Wadsworth.