Best 7 Crawfish Chile Con Queso Recipes

CHILE CON QUESO

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
• Add the half & half to the pot and whisk until the flour dissolves. Bring to a simmer and cook until thickened, a few minutes. Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated. Add the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.) Transfer to bowl and serve hot with tortilla chips. If the dip cools while you're serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
• Note: The queso can be made ahead of time and reheated on the stovetop. If it's too thick, add a bit of half and half or milk to thin it out.
• Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.

CRAWFISH QUESO

Steps:

• In a medium saucepan, heat oil over medium-high heat; add onion and minced jalapeños, and cook until tender, about 10 minutes. Add garlic and Cajun seasoning; cook for 1 minute. Reduce heat to medium-low; add crawfish, cheese dip, green chiles, milk, hot sauce, and vinegar. Cook, stirring occasionally, until cheese dip is melted, 10 to 15 minutes. Garnish with diced jalapeño and crawfish, if desired.

AUTHENTIC CHILE CON QUESO

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

CRAWFISH CON QUESO

Steps:

• Melt 1/2 cup butter in a large skillet over medium heat.
• Add onion, green chilies, bell pepper, 1 tsp salt, 1 tsp white pepper 1/2 tsp cayenne, 1/4 tsp oregano and garlic.
• Saute 10 minutes, stirring often.
• Stir in cream.
• Bring mixture to a boil.
• Reduce heat& simmer for 10 minutes, stirring constantly.
• Add sour cream, whisking until well blended.
• Add cheese, stirring until well blended.
• Set aside.
• Melt remaining 1/2 cup butter in a 4 quart saucepan over medium heat.
• Add crawfish, green onion, remaining salt, pepper, cayenne and oregano.
• Saute for 6 minutes, stirring occasionally.
• Add cheese sauce stirring until well blended.
• Simmer for 6 to 10 minutes stirring occasionally.
• Serve with tortilla chips or your favorite cracker.

CRAWFISH CHILE CON QUESO

Steps:

• Pour heavy cream into a deep skillet over low heat. Add crawfish tails, American cheese, Monterey Jack cheese, green chiles, and Creole seasoning. Cook, stirring every 2 minutes, until cheese is melted, about 15 minutes.
• Pour queso into a warm bowl. Garnish with cilantro and a few pieces of crawfish tails. Continue to stir queso every 5 to 10 minutes to prevent the cheese from solidifying on top.

CRAWFISH ENCHILADA CON QUESO

Steps:

• 1. Heat oven to 350°F. Heat lard and chili powder in a 10-inch skillet. Add onion, red pepper, and celery. Cook, stirring frequently, until soft, about 5 minutes. Add corn flour and stir to combine. Add cream and stock. Bring to a boil, and reduce heat to simmer. Add cheddar cheese and stir to combine. Add crawfish and green onions. Season with salt and pepper.
• 2. Meanwhile, heat vegetable oil in a large skillet. Add tortillas, one at a time, to soften. Remove to a plate lined with paper towels to drain.
• 3. Place tortilla in shallow baking dish. Using a slotted spoon, fill tortilla with crawfish mixture and roll to seal. Repeat with remaining ingredients. Pour over cream mixture. Top with grated Monterey Jack. Transfer to oven and cook until cheese is melted and bubbly, 15 to 20 minutes.
• 4. Remove from oven. Place on a rack to cool and set, about 5 minutes. Serve immediately with salsa.

CRAWFISH ENCHILADAS CON QUESO

Steps:

• In a large skillet, melt 1/2 the butter. Add the onions, green chiles, bell peppers, 1 tablespoon Cajun or Blackening seasoning mix and the minced garlic. Sauté over medium heat for 10 minutes, stirring often. Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly. Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes. Add 3 cups of the cheese and stir until melted. Set the sauce aside.
• In a 4-quart saucepan melt the remaining butter. Add the crawfish, green onions and the remaining 1 tablespoon plus 1 teaspoon Cajun or Blackening seasoning mix. Sauté over medium heat for about 6 minutes, stirring occasionally. Add the cheese sauce to the crawfish mixture and stir well. Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally. Set aside.
• In a small skillet heat the oil to 325ºF. Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels. Spoon about 1/3 cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate. Cover the tortilla from end to end with a generous amount of additional sauce. Then sprinkle it with 1/4 cup cheese. For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes. Or, bake the enchiladas in a 350ºF oven until cheese melts, about 5 to 8 minutes.
• Serve immediately.