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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Crawfish Nachos

Crawfish Nachos

----- INGREDIENTS -----
  • 8 oz. San Pablo American Melt Queso Blanco
  • 2 oz. Half & Half Creamer
  • 1 oz. Rotel Tomato Diced w/Green Chilies
  • 2 oz. Sautéed Louisiana Crawfish Tails (in 1oz Everich Liquid Butter)
  • 1 oz. Fried Louisiana Crawfish Tails
  • 1 oz. Sliced Jalapeno Peppers
  • 2 oz. Fried Sliced Jalapeno Peppers
  • 12 oz. Fried Tri-Cut Tortilla Chips
  • Parsley Flakes, for garnish
----- PREPARATION -----
  1. Deep fry tortilla chips until lightly golden.
  2. Combine Queso, half & half, sautéed crawfish tails and Rotel tomatoes while maintaining 165 degree temperature. Set Aside.
  3. Place 2/3 amount of chips on platter, leaving remaining for final layer.
  4. Using ladle, evenly pour 6 oz. of blended Queso over bottom chip layer.
  5. Evenly spread 1 oz. of the fried sliced jalapenos over the dish.
  6. Place remaining chips on top to create a "Pyramid."
  7. Using ladle, evenly pour remaining Queso blend on top of pyramid.
  8. Evenly spread remaining 1 oz. of fried sliced jalapenos on top of pyramid.
  9. Evenly spread 1 oz. of fried crawfish tails on top of pyramid.
  10. Evenly spread 1 oz. of sliced jalapeno peppers on top of pyramid.
  11. Garnish with a pinch of dried parsley flakes.
  • Restaurant Name: Boil & Roux Kitchen
  • Division: New Orleans
  • Category: Appetizers