Wo-cajun Queseaux Recipe

Prep

Grate all cheeses and cube the cream cheese so they are ready to melt smoothly. Finely dice the onion, green pepper and jalapeño; mince the garlic. If using sausage, slice and set aside.

Sweat aromatics

In a medium heavy-bottomed saucepan over medium heat, melt the butter. Add the diced onion, green pepper and jalapeño and cook 4–5 minutes, stirring occasionally, until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 1–1½ minutes to cook the raw flour taste and create a light blond roux. Do not let it darken.

Add milk

Slowly whisk in the whole milk and half-and-half, starting with a few tablespoons to loosen the roux, then gradually add the rest. Bring the mixture to a gentle simmer while whisking so it thickens and is smooth, about 3–4 minutes.

Incorporate cream cheese and seasonings

Reduce heat to low. Add the cubed cream cheese and whisk until completely melted and the sauce is smooth. Stir in the Worcestershire sauce, lemon juice, smoked paprika, Cajun seasoning, cayenne, kosher salt and black pepper. Taste and adjust seasoning as needed.

Melt cheeses

Add the grated sharp cheddar, Monterey Jack and pepper jack a handful at a time, stirring constantly and keeping the heat low to prevent graininess. Allow each addition to melt before adding the next. Continue until all cheese is fully incorporated and the sauce is glossy and smooth.

Finish

If the queso is too thick, thin with up to 2 tablespoons of milk. Warm through on low for another minute. Keep heat low so cheese does not separate. If using cooked andouille sausage, stir it in now to heat through.

Fold in diced or fire-roasted tomatoes if using, leaving some on top for garnish. Transfer the queso to a serving bowl or a small slow cooker to keep warm. Sprinkle chopped cilantro and sliced green onions over the top.

Serve immediately with tortilla chips and extra sliced sausage on the side. If holding for a party, keep the queso on the lowest warm setting and stir occasionally, adding a splash of milk if it thickens.