Crawfish Queso Recipe

Mix paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, 1 tsp black pepper and 1/2 tsp salt in a small bowl until uniform. Set aside.

Prepare vegetables

Heat 1 tablespoon unsalted butter in a medium skillet over medium heat. Add diced yellow onion, red bell pepper and jalapeño. Sauté, stirring occasionally, until vegetables are softened and translucent, about 4–5 minutes.

Season and cook crawfish

Add the prepared blackened-style seasoning to the skillet and stir for 30 seconds until aromatic. Add the crawfish tails and cook 2–3 minutes, tossing gently, until they are warmed through and pick up the seasoning. Remove from heat and set aside. Keep any juices in the pan to deglaze into the queso.

Prepare cornstarch slurry

Whisk 1 tablespoon cornstarch with 1 tablespoon water until smooth; set aside.

Warm dairy

In a medium heavy-bottomed saucepan over medium-low heat, combine 1 cup whole milk and 1/2 cup heavy cream. Warm until steam just begins to rise and small bubbles form at the edges (do not boil).

Melt cheeses

Reduce heat to low. Add shredded white American and sharp cheddar a handful at a time, stirring continuously with a heatproof spatula until fully melted and smooth. Add the 2 oz softened cream cheese and whisk until incorporated.

Thicken and season

Stir the cornstarch slurry once more and slowly whisk into the warm cheese mixture. Cook on low, stirring constantly, 1–2 minutes until queso thickens slightly. Add minced garlic, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp hot sauce and 1 tablespoon lime juice. Taste and adjust seasoning.

Combine with crawfish & vegetables

Return the crawfish and sautéed vegetables (including any pan juices) to the saucepan and gently fold into the queso until evenly distributed and heated through, about 1–2 minutes. Keep queso warm over the lowest heat, stirring occasionally to prevent sticking.

Fry method (recommended)

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Working in batches, fry tortilla wedges until crisp and golden, about 1–2 minutes per side. Transfer to a paper towel-lined tray and immediately sprinkle with 1/2 tsp kosher salt and 1/4 tsp chili powder if using.

Baked method (lighter)

Preheat oven to 375°F (190°C). Toss tortilla wedges lightly with 1–2 tablespoons oil, spread in a single layer on a baking sheet, and bake 8–12 minutes, turning once, until crisp and golden. Season with salt and optional chili powder while still warm.

Transfer queso to a warm serving bowl. Garnish with minced cilantro and sliced green onions. Serve immediately with house chips alongside for dipping.