Best Crawfish Con Queso Recipes

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CRAWFISH ENCHILADA CON QUESO



Crawfish Enchilada con Queso image

Provided by Greg Sonnier

Categories     Cheese     Shellfish     Appetizer     Bake     Mardi Gras     Cheddar     Monterey Jack     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 (appetizer) servings

Number Of Ingredients 16

2 tablespoons lard or bacon fat
1 teaspoon chili powder
1 cup small diced onion
1/4 cup small diced red pepper
1/2 cup small diced celery
1 tablespoon yellow corn flour
2 cups heavy cream
1/4 cup seafood stock
1/4 cup grated cheddar cheese
1/2 pound fresh crawfish tails
1/8 cup green onions
Salt and freshly ground pepper
Vegetable oil, for softening tortillas
4 blue corn tortillas
1/2 cup grated Monterey Jack cheese
Salsa, for serving

Steps:

  • 1. Heat oven to 350°F. Heat lard and chili powder in a 10-inch skillet. Add onion, red pepper, and celery. Cook, stirring frequently, until soft, about 5 minutes. Add corn flour and stir to combine. Add cream and stock. Bring to a boil, and reduce heat to simmer. Add cheddar cheese and stir to combine. Add crawfish and green onions. Season with salt and pepper.
  • 2. Meanwhile, heat vegetable oil in a large skillet. Add tortillas, one at a time, to soften. Remove to a plate lined with paper towels to drain.
  • 3. Place tortilla in shallow baking dish. Using a slotted spoon, fill tortilla with crawfish mixture and roll to seal. Repeat with remaining ingredients. Pour over cream mixture. Top with grated Monterey Jack. Transfer to oven and cook until cheese is melted and bubbly, 15 to 20 minutes.
  • 4. Remove from oven. Place on a rack to cool and set, about 5 minutes. Serve immediately with salsa.

CRAWFISH CHILE CON QUESO



Crawfish Chile Con Queso image

This modern take on Mexican and Cajun-French cuisine will leave you and your guests astonished. Serve with tortilla chips.

Provided by Mint&Mangos

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 8

Number Of Ingredients 7

¼ cup heavy whipping cream
1 cup cooked and peeled whole crawfish tails, chopped, plus more for garnish
8 ounces white American cheese, cubed
8 ounces Monterey Jack cheese, cubed
1 (4 ounce) can diced green chiles
1 teaspoon Creole seasoning (such as Tony Chachere's®), or more to taste
1 sprig fresh cilantro

Steps:

  • Pour heavy cream into a deep skillet over low heat. Add crawfish tails, American cheese, Monterey Jack cheese, green chiles, and Creole seasoning. Cook, stirring every 2 minutes, until cheese is melted, about 15 minutes.
  • Pour queso into a warm bowl. Garnish with cilantro and a few pieces of crawfish tails. Continue to stir queso every 5 to 10 minutes to prevent the cheese from solidifying on top.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 1.7 g, Cholesterol 92.4 mg, Fat 20.5 g, Fiber 0.2 g, Protein 17.4 g, SaturatedFat 12.8 g, Sodium 822 mg, Sugar 0.7 g

CRAWFISH ENCHILADAS CON QUESO



Crawfish Enchiladas Con Queso image

Make and share this Crawfish Enchiladas Con Queso recipe from Food.com.

Provided by gailanng

Categories     Crawfish

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1 cup finely chopped onion
1 cup canned green chili, chopped
3/4 cup green bell pepper, finely chopped
2 tablespoons cajun seasoning, plus 1 teaspoon Cajun seasoning mix (divided, to taste) or 2 tablespoons blackening seasoning, mix plus 1 teaspoon Cajun seasoning mix (divided, to taste)
1/2 teaspoon minced garlic
3 cups heavy cream
1 cup sour cream
8 cups grated monterey jack cheese
2 lbs peeled crawfish tails
2/3 cup green onion, finely chopped
1/2 cup cooking oil
20 (6 inch) corn tortillas

Steps:

  • In a large skillet, melt 1/2 the butter. Add the onions, green chiles, bell peppers, 1 tablespoon Cajun or Blackening seasoning mix and the minced garlic. Sauté over medium heat for 10 minutes, stirring often. Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly. Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes. Add 3 cups of the cheese and stir until melted. Set the sauce aside.
  • In a 4-quart saucepan melt the remaining butter. Add the crawfish, green onions and the remaining 1 tablespoon plus 1 teaspoon Cajun or Blackening seasoning mix. Sauté over medium heat for about 6 minutes, stirring occasionally. Add the cheese sauce to the crawfish mixture and stir well. Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally. Set aside.
  • In a small skillet heat the oil to 325ºF. Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels. Spoon about 1/3 cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate. Cover the tortilla from end to end with a generous amount of additional sauce. Then sprinkle it with 1/4 cup cheese. For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes. Or, bake the enchiladas in a 350ºF oven until cheese melts, about 5 to 8 minutes.
  • Serve immediately.

Nutrition Facts : Calories 992.5, Fat 80.8, SaturatedFat 44, Cholesterol 311.6, Sodium 612.2, Carbohydrate 28.7, Fiber 3.9, Sugar 3.6, Protein 41.1

CRAWFISH CHILE CON QUESO



Crawfish Chile Con Queso image

Number Of Ingredients 7

1 cup crawfish tails, cooked and chopped
4 ounces green chiles
8 ounce white american cheese, cubed
8 ounce monterey jack cheese, cubed
1/4 cup heavy whipping cream
1 teaspoon Tony Chachere's creole seasoning, more to taste
1 sprig fresh cilantro

Steps:

  • Pour the heavy cream into a deep skillet on the stove over low heat. Add crawfish tails, diced green chiles, white American cheese, Monterey Jack cheese and Tony Chachere's. Cook for 15 minutes, stirring every 2 minutes until the cheese is melted. If the queso is too thick, add 1 tbsp of heavy cream until desired consistency.
  • Pour queso into a warm bowl. Garnish with a sprig of cilantro and a few pieces of crawfish tail. Continue to stir queso every 5-10 minutes to prevent the cheese from solidifying on top. Serve with tortilla chips. Enjoy!

CRAWFISH CON QUESO



Crawfish con queso image

This is posted as a request. I found this in one of my many cookbooks. This one comes from the roping the flavors of Texas cookbook.

Provided by Just Cher

Categories     Crawfish

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 14

1 cup butter, divided
1 cup finely chopped onion
1 cup canned chopped green chili (drained)
3/4 cup finely chopped bell pepper
2 teaspoons salt, divided
2 teaspoons white pepper, divided
1 1/2 teaspoons cayenne pepper, divided
3/4 teaspoon dried oregano, divided
1/2 teaspoon minced garlic
3 cups heavy whipping cream
1 cup sour cream
3 cups shredded monterey jack cheese
3 lbs peeled crayfish tails
2/3 cup very finely chopped green onion

Steps:

  • Melt 1/2 cup butter in a large skillet over medium heat.
  • Add onion, green chilies, bell pepper, 1 tsp salt, 1 tsp white pepper 1/2 tsp cayenne, 1/4 tsp oregano and garlic.
  • Saute 10 minutes, stirring often.
  • Stir in cream.
  • Bring mixture to a boil.
  • Reduce heat& simmer for 10 minutes, stirring constantly.
  • Add sour cream, whisking until well blended.
  • Add cheese, stirring until well blended.
  • Set aside.
  • Melt remaining 1/2 cup butter in a 4 quart saucepan over medium heat.
  • Add crawfish, green onion, remaining salt, pepper, cayenne and oregano.
  • Saute for 6 minutes, stirring occasionally.
  • Add cheese sauce stirring until well blended.
  • Simmer for 6 to 10 minutes stirring occasionally.
  • Serve with tortilla chips or your favorite cracker.

Nutrition Facts : Calories 702.6, Fat 61.4, SaturatedFat 37.8, Cholesterol 332.6, Sodium 904.4, Carbohydrate 7.8, Fiber 1.1, Sugar 2.2, Protein 31.7

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