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Restaurants›Walk-On's Atlanta, GA - The Battery›Wo-cajun Queseaux Recipe

Wo-cajun Queseaux Recipe

Name: Walk-On's Atlanta, GA - The Batterys WO-Cajun Queseaux Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1.5 cups whole milk; 0.5 cups heavy cream; 0.5 cups low-sodium chicken broth; 2 tbs unsalted butter; 2 tbs all-purpose flour; 2 cups sharp cheddar cheese, freshly grated; 1 cups monterey jack cheese, freshly grated; 4 oz cream cheese, softened and cut into cubes; 1 tsp Worcestershire sauce; 1 tsp fresh lemon juice; 1 tbs olive oil; 0.5 cups yellow onion, finely diced; 0.25 cups green bell pepper, finely diced; 0.25 cups celery, finely diced; 2 cloves garlic, minced; 0.5 cups canned diced tomatoes with green chiles, drained; 1 tbs pickled jalapeño, finely chopped; 1.5 tsp cajun seasoning; 0.5 tsp smoked paprika; 0.5 tsp hot sauce (optional); 0.75 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbs fresh cilantro, chopped; 2 tbs green onions/scallions, thinly sliced; 4 pieces fresh lime wedges; 3 cups tortilla chips or toasted baguette slices

Inspired by Walk-On's Atlanta, GA - The Battery

Time35m

Serves6

Make Wo-cajun Queseaux Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cajun Queso Base

1 1/2 cups whole milk

1/2 cups Heavy cream

1/2 cups low-sodium chicken broth

2 tbs Unsalted butter

2 tbs 00 bread flour

2 cups sharp cheddar cheese, freshly grated

1 cups monterey jack cheese, freshly grated

4 oz cream cheese, softened and cut into cubes

1 tsp Original Worcestershire Sauce

1 tsp fresh lemon juice

Cajun Spice & Aromatics

1 tbs olive oil

1/2 cups yellow onion, finely diced

1/4 cups green bell pepper, finely diced

1/4 cups celery, finely diced

2 cloves Garlic, minced

1/2 cups canned diced tomatoes with green chiles, drained

1 tbs pickled jalapeño, finely chopped

1 1/2 tsp Cajun seasoning

1/2 tsp Smoked paprika

1/2 tsp hot sauce (optional)

3/4 tsp kosher salt

1/2 tsp Black pepper, freshly ground

Finish & Garnish

2 tbs Fresh cilantro, chopped

2 tbs green onions/scallions, thinly sliced

4 pieces fresh lime wedges

3 cups tortilla chips or toasted baguette slices

Method

Cajun Spice & Aromatics

In a medium skillet, heat the olive oil over medium heat until shimmering.

Add the diced onion, green bell pepper and celery. Sauté, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the minced garlic and chopped pickled jalapeño and cook 30–45 seconds until fragrant.

Stir in the drained diced tomatoes with green chiles, cajun seasoning, smoked paprika, kosher salt and black pepper. Cook 1–2 minutes to bloom the spices, then remove from heat and set aside.

Cajun Queso Base

Make a roux

In a medium heavy-bottomed saucepan, melt the unsalted butter over medium-low heat. Add the all-purpose flour and whisk constantly for 1–2 minutes until the mixture is slightly golden and smells toasty (but not brown).

Slowly whisk in the chicken broth until smooth, then whisk in the whole milk and heavy cream. Increase heat to medium and continue whisking until the mixture thickens slightly and begins to simmer, about 3–5 minutes.

Lower heat to low. Add the softened cream cheese cubes and whisk until fully melted and incorporated, creating a smooth base.

Gradually add the grated cheddar and monterey jack cheeses, about 1/2 cup at a time, whisking constantly and allowing each addition to melt before adding more to prevent graininess. Once all cheese is incorporated, stir in the Worcestershire sauce, fresh lemon juice and hot sauce (if using). Taste and adjust seasoning with additional salt or pepper if needed.

Fold the sautéed Cajun aromatics and tomatoes into the cheese base, stirring to combine. Keep over very low heat, stirring occasionally, until warmed through (2–3 minutes). Do not boil the queso once cheese is melted to avoid separation.

Finish & Garnish

Transfer the queso to a warmed serving bowl or small slow cooker set to warm. Sprinkle the chopped cilantro and sliced green onions on top.

Serve immediately with tortilla chips or toasted baguette slices and lime wedges alongside for squeezing. If using a slow cooker, stir occasionally and keep on warm for up to 2 hours; thin with a tablespoon of milk if it firms too much.