Ultimate Snacking Crawfish Nachos

1 (14-oz.) can evaporated milk
1 (14-oz.) pkg. Ole Mexican Quesadilla Melting Cheese
1 T. Creole seasoning
2 garlic cloves, grated
1 (16-oz.) pkg. smoked andouille sausage, coarsely chopped
1 (24-oz.) bag mini-tricolor sweet peppers, thinly sliced, seeded
1-2 fresh jalapenos, thinly sliced, seeded
1 lb. crawfish tails
1 (11-oz.) bag yellow tortilla chips or your favorite
Lime wedges, garnish
Lime zest, chopped fresh cilantro or parsley, garnish

1. Preheat oven 425.
2. In saucepan, heat milk over medium heat until steaming.
3. Slowly add cheese, Creole seasoning ang garlic. Whisk until smooth. Remove from heat and keep warm.
4. In skillet, cook sausage over medium heat until crispy. Drain well.
5. Arrange sausage, sweet peppers and jalapeno on a large rimmed baking sheet.
6. Bake until peppers are soft, about 12-15 minutes.
7. Add crawfish and bake until hot, another 5-6 minutes.
8. Remove the crawfish mixture from the pan. You can taste for seasoning at this point, also.
9. Place chips on the baking sheet.
10. Top with crawfish mixture and warm cheese sauce.
11. Serve with lime wedges, zest and cilantro if desired.