House Queso Recipe

Stack tortillas and cut each into 6 wedges. Heat oil in a heavy skillet or deep pan to 350°F (175°C). Fry wedges in batches until golden and crisp, about 1–2 minutes per side. Transfer to a paper towel–lined tray and immediately season with 1 tsp kosher salt. Keep warm or cool for serving alongside queso.

Pat crawfish tails dry and set aside. Dice onion and red pepper into small (¼-inch) pieces; mince jalapeño and garlic.

In a medium skillet over medium heat, melt 1 tbsp butter. Add onion and red bell pepper and sauté until softened, 4–5 minutes. Add jalapeño and garlic and cook 30–45 seconds until fragrant.

Add crawfish tails to the skillet and sprinkle with 1/2 of the blackened seasoning mix (see next section). Sear for 1–2 minutes, just to heat and pick up seasoning, then remove from heat. Stir in 1 tbsp lemon juice. Transfer mixture to a bowl and keep warm.

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, cayenne, black pepper, and 3/4 tsp kosher salt. Stir to blend. Divide seasoning: use half to season the crawfish and reserve the remainder to finish the queso in the next section.

In a medium saucepan over low heat, combine 1.5 cups whole milk and 0.5 cup heavy cream. Warm gently until small bubbles form around the edge but do not boil, about 4–5 minutes.

While milk warms, whisk cornstarch with 1 tbsp cold water until smooth to make a slurry.

Add cubed cream cheese to the warm milk and whisk until mostly melted. Whisk in cornstarch slurry to slightly thicken the mixture, stirring constantly for 1 minute.

Reduce heat to very low. Gradually add shredded sharp cheddar and monterey jack, a handful at a time, whisking after each addition until fully melted and smooth. Keep temperature low to prevent cheese from becoming grainy.

Stir in salt (1 tsp) and black pepper (1/2 tsp). Taste and adjust seasoning as needed. Add remaining half of the blackened seasoning and 1 tsp hot sauce if using, stir to combine.

Fold the warmed crawfish and vegetable mixture into the queso, reserving a few tails and a tablespoon of the vegetable mixture for garnish. Keep queso over very low heat, stirring occasionally to maintain a smooth consistency. If queso becomes too thick, whisk in up to 2 tbsp warm milk to loosen.

Transfer queso to a shallow serving bowl. Top with reserved crawfish tails and vegetable pieces. Sprinkle sliced green onions and chopped cilantro over the top. Finish with a light squeeze of lemon (optional) and an extra pinch of smoked paprika or blackened seasoning to taste.

Serve immediately with house-made chips while hot. Leftover queso can be reheated gently over low heat, stirring in a splash of milk to restore creaminess.