Name: Walk-On's Sports Bistreaux - Juban Crossing Restaurants WO-Cajun Queseaux Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 2 tbs unsalted butter; 0.5 cups yellow onion, finely diced; 0.25 cups green bell pepper, finely diced; 1 each jalapeño, seeded and finely minced; 1 tsp minced garlic; 2 tbs all-purpose flour; 1 cups whole milk; 0.5 cups half-and-half; 2 cups sharp cheddar cheese, freshly shredded; 1 cups pepper jack cheese, freshly shredded; 2 oz cream cheese, softened; 2 tbs pickled jalapeños, chopped (optional for extra heat); 1 tsp Worcestershire sauce; 1 tbs fresh lime juice; 1 tbs Cajun seasoning; 0.5 tsp smoked paprika; 0.5 tsp hot sauce (eg Tabasco or Crystal); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 tbs chopped green onions; 1 tbs chopped fresh cilantro; 0.25 cups diced ripe tomato (optional); 12 each tortilla chips or warm flour tortillas

Method

Cajun Queso Base

Prep

Grate the cheddar and pepper jack cheeses and set them cold in the fridge until ready to add (cold shredded cheese melts more smoothly). Finely dice the onion, bell pepper and jalapeño. Soften the cream cheese at room temperature if not already soft.

Cook aromatics

In a medium heavy-bottomed saucepan or skillet over medium heat, melt the butter until foaming. Add the diced onion and bell pepper and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced jalapeño and garlic and cook another 1 minute until fragrant, taking care not to brown the garlic.

Make roux

Sprinkle the all-purpose flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and form a light roux. The mixture should look pasty but not browned.

Add liquids

Slowly whisk in the whole milk and half-and-half, a little at a time, until fully incorporated and smooth. Increase heat to medium-high and continue whisking until the mixture thickens slightly and begins to bubble gently, about 3–4 minutes.

Incorporate cheeses & seasonings

Reduce heat to low. Add the softened cream cheese and whisk until smooth. Gradually add the shredded sharp cheddar and pepper jack a handful at a time, stirring constantly so the cheese melts evenly and the sauce remains smooth. Once all cheese is incorporated, stir in the Worcestershire sauce, lime juice, Cajun seasoning, smoked paprika, hot sauce, kosher salt, and black pepper. Taste and adjust seasoning — add a little extra Cajun seasoning or hot sauce if you want more heat.

Finish

If using pickled jalapeños, stir them in now for brightness and extra heat. Keep the queso on the lowest heat setting and stir occasionally; do not boil once the cheeses are melted or the sauce may separate. If the queso is too thick, thin with 1–2 tablespoons of milk at a time until desired consistency is reached.

Optional Garnish & Serve

Transfer the warm Cajun queso to a serving bowl or small slow cooker set to warm. Sprinkle chopped green onions, cilantro and diced tomato over the top. Serve immediately with tortilla chips, sliced baguette, or warm flour tortillas for dipping. Keeps warm for 1–2 hours in a crock pot on the low/warm setting; stir occasionally to prevent a skin from forming.

Wo-cajun Queseaux Recipe