Mexican : Crawfish Enchiladas with Buttermilk Coleslaw

• 5 tablespoons butter
  
• 2 jalapeño peppers, seeded and minced
  
• 3 cups corn kernels
  
• 1 1/2 cups very thinly sliced onion
  
• 4 1/2 pounds peeled crawfish tails, cooked
  
• 5 poblano peppers, peeled, seeded, and very thinly sliced
  
• 1 teaspoon salt
  
• 1/2 cup TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1 pound mozzarella cheese, grated (4 cups)
  
• 1/2 cup corn oil
  
• 24 (6-inch) corn tortillas
  

• 1 cup mayonnaise
  
• 1/4 cup minced shallots
  
• 2 tablespoons minced garlic
  
• 1 bunch cilantro, roughly chopped
  
• 1 1/2 cups buttermilk
  
• 1/4 cup TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1 teaspoon salt
  

• 16 ounces shredded red cabbage (about 4 cups)
  
• 8 ounces shredded green cabbage (about 2 cups)
  
• 1 large carrot, peeled and shredded
  

Melt butter in a large skillet over medium-high heat; add jalapeños, corn, and onion, and sauté 2 minutes or until soft. Let cool. Combine crawfish, poblano peppers, salt, TABASCO^® Green Sauce, and mozzarella in a large bowl and mix well; stir in corn mixture.

Heat oil in a medium skillet over high heat. Fry tortillas one at a time until softened, about 5 seconds. Transfer tortillas to a paper towel-lined plate to drain. Spoon some crawfish filling onto each tortilla and roll up like a cigar; place in a baking pan and set aside.

Make buttermilk dressing: Combine mayonnaise, shallots, garlic, and cilantro in the bowl of a food processor and pulse just until combined. With food processor running, add buttermilk and process until smooth. Stir in TABASCO^® Green Sauce and salt and refrigerate until ready to serve.

For coleslaw, combine all ingredients in a bowl and add enough buttermilk dressing to moisten slightly. Refrigerate until ready to serve.

Bake enchiladas in a 350°F oven until heated through, 10 to 15 minutes. Serve with cole slaw and a drizzle of buttermilk dressing.

Makes 12 servings.