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1
Heat oven to 350 degrees.
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2
Melt butter in a large saute pan over medium heat.
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3
Add the thyme and cook until the thyme is fragrant.
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4
Add green onions, garlic and peppers and saute 3 to 5 minutes.
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5
Add tomato paste and spread the paste mixture out all over the surface of the pan.
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6
Cook for another 5 to 7 minutes.
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7
Add the crawfish tails, any liquid from the crawfish bag, hot sauce, salt and pepper.
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8
Cook mixture for another 4 minutes.
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9
Remove from heat and cool completely.
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10
To the cooled crawfish mixture, add 1 cup of the shredded cheese.
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11
Add the half and half to the cracked eggs and season with remaining salt and black pepper.
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12
Butter a 13- by 9-inch baking pan and pour enough of the egg mixture into the bottom to cover, then set aside.
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13
Lay out 10 flour tortillas and evenly divide the crawfish mixture among all tortillas.
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14
Roll each tortilla tightly and place, seam side down, into the baking dish.
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15
Fill the pan with all the tortillas, cover with the remaining whisked eggs and sprinkle the top evenly with the remaining shredded cheese.
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16
Place in the middle rack of the oven and bake for 20 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean.
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17
Remove from oven.
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18
Let rest for 5 minutes before serving.
