Zesty Crawfish Nachos

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

1. Preheat oven 425.
2. In saucepan, heat milk until steaming.
3. Slowly add cheese, Creole seasoning, and garlic. Whisking until smooth.
4. Remove from heat and keep warm.
5. In skillet, cook sausage until crispy. Drain well.
6. Arrange andouille, sweet peppers and jalapeno on large rimmed baking sheet.
7. Bake until peppers are softened, about 12-15 minutes.
8. Add crawfish and bake until hot, about 5-8 minutes.
9. Place chips in pan and top with crawfish mixture and warm cheese sauce.
10. Serve immediately with lime wedges, zest and parsley.