Wo-cajun Queseaux Recipe

Prepare add-ins

If using andouille or smoked sausage, cut into small dice (about 1/4" pieces). In a medium skillet over medium-high heat, add 1 teaspoon neutral oil and brown the diced sausage 4–6 minutes until edges are crisp. Transfer to a plate lined with paper towel and reserve.

Mince aromatics

Finely dice the onion and mince the jalapeño (remove seeds for milder heat). Slice green onions, keeping whites separate from greens for staggered use.

In a medium heavy-bottomed saucepan or small Dutch oven, melt the 2 tbs unsalted butter over medium heat. Add the diced onion and the white parts of the sliced green onions; cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add the minced jalapeño and garlic and cook 30–45 seconds until fragrant.

Sprinkle the 2 tbs all-purpose flour over the softened aromatics and stir continuously to form a light roux, cooking for 1–2 minutes to remove the raw flour taste. Do not let the roux brown significantly; medium heat is fine.

Slowly whisk in the 1.5 cups whole milk and 0.5 cups half-and-half, adding a little at a time to prevent lumps. Bring the mixture to a gentle simmer while whisking; it should begin to thicken slightly, about 3–4 minutes.

Reduce heat to low. Stir in the 4 oz softened cream cheese until fully incorporated and smooth. Add the Cajun seasoning (2 tsp), 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp hot sauce, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Whisk to combine and taste; adjust seasoning to preference.

Gradually add the shredded cheeses — start with the 2 cups sharp cheddar, then the 1 cup Monterey Jack — adding a handful at a time and stirring until each addition melts completely before adding more. Keep heat low so the cheeses melt gently and the sauce remains glossy. Do not boil once cheese is added to prevent separation.

Fold in the reserved browned sausage (if using) and the 1/4 cup roasted red bell pepper. Warm through for 1–2 minutes over low heat.

If the queso is thicker than desired, thin it with up to 2 tablespoons of milk, adding a little at a time until you reach a smooth dip consistency. Stir in half the sliced green onion and 1 tablespoon chopped cilantro, reserving remaining green onion and cilantro for garnish.

Transfer the Cajun Queso to a warmed serving bowl. Garnish with remaining green onions and cilantro. Serve immediately with tortilla chips or toasted bread and lime wedges on the side. To reheat, gently warm over low heat, stirring frequently; add a splash of milk if needed to restore creaminess.