Name: Walk-On's Sports Bistreaux - New Orleans Cajun Queseaux Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 tbs unsalted butter; 0.5 cups yellow onion, finely diced; 2 tsp garlic cloves, minced; 2 tbs all-purpose flour; 1.5 cups whole milk; 0.5 cups half-and-half; 1.5 cups sharp cheddar cheese, shredded; 1 cups monterey jack cheese, shredded; 1 cups andouille sausage, diced (or smoked kielbasa); 0.5 cups red bell pepper, small dice; 0.25 cups green bell pepper, small dice; 1 each jalapeño, seeds removed and finely diced; 0.25 cups green onions, thinly sliced (white and green parts separated); 0.5 cups diced tomatoes (canned, drained) or fresh; 2 tbs fresh cilantro, chopped; 2 tsp cajun seasoning; 1 tsp smoked paprika; 0.25 tsp ground cayenne pepper; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh lime juice; 1.5 cups tortilla chips; 2 tbs extra sliced green onions for garnish; 2 each lime wedges

Method

Cajun Queso Base

Sweat aromatics

In a medium saucepan or deep skillet over medium heat, melt the butter. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Make roux

Sprinkle the all-purpose flour over the softened onion and garlic and stir constantly for 1–2 minutes to cook the flour and form a light roux. The mixture should be bubbly but not darkened.

Add dairy

Slowly whisk in the whole milk and half-and-half, adding a little at a time to prevent lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly, about 3–4 minutes.

Incorporate cheeses

Lower heat to medium-low. Add shredded sharp cheddar and monterey jack in small handfuls, stirring after each addition until fully melted and smooth. Keep the sauce warm but do not boil vigorously, which can separate the cheese.

Cajun Flavor & Texture Add-ins

Cook sausage and vegetables

While the cheese sauce is thickening, heat a small skillet over medium-high heat. Add the diced andouille sausage and cook, stirring, until browned and slightly crisp at the edges, about 4–5 minutes. Add the red and green bell peppers and cook another 2–3 minutes until slightly softened. Add the diced jalapeño and cook 30 seconds to 1 minute more.

Combine with queso

Stir the cooked sausage and vegetables (including any rendered fat) into the warm cheese sauce. Add the drained diced tomatoes and sliced green onion whites, then stir to incorporate and heat through for 1–2 minutes.

Cajun Seasoning & Finishing

Season and adjust

Stir in the cajun seasoning, smoked paprika, cayenne, kosher salt, and black pepper. Taste and adjust heat or salt as desired—add up to an extra 1/4 tsp cayenne or 1/4 tsp salt if needed.

Brighten and finish

Remove the pot from heat and stir in the fresh lime juice and chopped cilantro. Keep the queso warm; if it thickens too much, thin it with 1–2 tablespoons of warm milk until it reaches a dippable consistency.

To Serve

Transfer the Cajun Queseaux to a warmed serving bowl. Garnish with extra sliced green onions and more chopped cilantro if desired. Serve immediately with tortilla chips and lime wedges alongside for squeezing. Leftover queso can be cooled, stored in an airtight container in the refrigerator for up to 3 days, and gently reheated over low heat, stirring and adding a splash of milk to restore creaminess.