Crawfish Tortillas

1 onion, chopped
1 bell pepper, sliced
1 tablespoon garlic powder
4 cups crawfish (chopped)
One 10-ounce can diced tomatoes
1 jalapeno pepper, chopped
Four 10-inch flour tortillas
1 teaspoon Season-all
1/2 cup parsley flakes
1 cup Monterey Jack cheese, grated
1 cup mozzarella cheese, grated
1 cup American cheese, grated
2 teaspoons cornstarch
1 teaspoon water

Preheat oven to 375F. Spray Pam in Dutch oven and saute onion and bell peppers. Add tomatoes and crawfish. Cook about 10 minutes, then mix cornstarch with water and add to tomato mixture. Set aside. Grate cheeses.

Layer one tortilla on pizza pan sprayed with Pam. Add tomato and crawfish mixture, cheeses and another tortilla. Alternate, ending with tortilla. Top with cheeses and whole crawfish to garnish. Serve as pizza slices.

Serves 6.

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Cajun Country -- New Iberia, Louisiana