Crawfish Blanco Queso Recipe

Prepare crawfish

If using frozen crawfish tails, thaw completely and pat dry. If fresh, rinse and pat dry. Roughly chop tails if large so they distribute evenly in the dip.

Heat 2 tbs unsalted butter in a medium skillet over medium heat until foaming. Add diced onion and a pinch of salt; cook, stirring occasionally, until translucent, about 4–5 minutes.

Add minced garlic, diced roasted poblano, and fresh jalapeño to the skillet and cook 1–2 minutes until fragrant.

Add the crawfish tails and cook 2–3 minutes until heated through and just opaque. Remove skillet from heat and stir in pickled jalapeño slices (and 1 tbs of the pickling brine). Reserve mixture while you prepare the cheese base.

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Sprinkle in 2 tbs flour and whisk continuously to form a blond roux, cooking 1–2 minutes without browning.

Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half, bringing the mixture to a gentle simmer. Continue whisking until thickened, about 3–5 minutes.

Reduce heat to low. Add the cubed cream cheese and whisk until fully melted and smooth.

Gradually stir in the shredded Monterey Jack and white cheddar, a handful at a time, stirring until each addition is fully melted and the sauce is smooth. Keep the heat low to prevent the cheese from becoming grainy.

Stir the cooked crawfish and aromatics into the cheese sauce. If the dip is thicker than desired, whisk in up to 2 tbs water, 1 tbs at a time, until you reach a creamy, scoopable consistency.

Add 1 tsp kosher salt (or to taste), 1/2 tsp freshly ground black pepper, 1/2 tsp smoked paprika, and 1/4 tsp ground cumin. Stir to combine and taste, adjusting seasoning as needed.

Whisk in 1 tbs pickled jalapeño brine and 1 tbs fresh lime juice to brighten the flavors. If you want more heat, add optional 1 tsp hot sauce. Warm gently for another minute—do not boil.

Remove from heat and fold in chopped cilantro. Transfer to a warm serving bowl. Garnish with a few extra chopped cilantro leaves and a couple of pickled jalapeño slices if desired.

Serve immediately with tortilla chips, sliced baguette, or fresh vegetables. Leftover queso can be cooled, refrigerated in an airtight container for up to 3 days, and gently reheated over low heat with a splash of milk or water to restore creaminess.