CRAWFISH QUESO
Crawfish Queso is the ultimate queso for Mardi Gras, gameday or any Mexican meal. This spicy cheese dip is extra creamy and can be made in under 15 minutes. It's the ultimate combo of Cajun and Mexican food!
Provided by Christin Mahrlig
Categories Appetizer
Time 13m
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet. Add onion and andouille sausage and cook 3 to 4 minutes.
- Add crawfish, diced tomatoes, Creole seasoning and garlic. Cook 2 minutes. Keep warm.
- In a medium saucepan heat milk until it just starts to simmer. Add Velveeta. Stir until melted. Add Colby Jack cheese and stir until melted.
- Add crawfish mixture and mix in. Sprinkle with green onions and serve.
Nutrition Facts : Calories 224 kcal, ServingSize 1 serving
CRAWFISH QUESO DIP RECIPE
Award-winning and crowd pleasing, you cannot go wrong with serving up this deliciously cheesy Crawfish Queso Dip.
Provided by Aimee
Categories APPETIZERS
Time 35m
Number Of Ingredients 13
Steps:
- Instructions Preheat the oven to 350, spray a 2-quart baking dish with non-stick cooking spray and set aside. In a medium-sized pan, melt the butter over medium heat. Once melted, add the onions, bell pepper, and garlic and cook until the vegetables are translucent and wilted. Add the salt, pepper and creole seasoning. Add the crawfish; cook for 2 minutes longer. In a large bowl combine the Monterey Jack, cream cheese, and green onions; mix well. Add the crawfish mixture to the cheese mixture, combine well. Pour the entire contents into the prepared baking dish. Sprinkle the top of the baking dish with a bit more cheese. Bake until the mixture is bubbly and beginning to brown on top, about 25 minutes. Switch the oven to medium heat BROIL, watch closely, and remove as the top of the dip becomes golden brown. Top with chopped green onions and serve immediately.
CRAWFISH QUESO
This is the only recipe for crawfish queso you'll ever need. Fun to make, even more fun to eat, this crawfish queso dip is sure to wow any crowd.
Provided by Kris Richard
Time 31m
Number Of Ingredients 7
Steps:
- Heat milk on low-medium heat for 4-5 minutes. Preheat oven to 350°.
- Add the cubed Velveeta cheese into the milk slowly and stir. Cook on low-medium heat until fully combined. Remove from heat.
- Season the crawfish tails with the Cajun seasoning and cook on medium heat in non-stick skillet for 7 minutes. Repeat this step for the andouille sausage.
- Add the Rotel, crawfish, and sausage to the cheese mixture and stir thoroughly.
- Transfer to an oven-safe dish, pan, or pot. Top with shredded cheese. Then bake in 350 degree oven for 4-5 minutes, until cheese is melted.
- Take out of the oven and let cool slightly. Serve hot.
SEAFOOD QUESO DIP
This Tex-Mex classic features a unique twist on the original recipe. Adding seafood kicks flavors to a whole new level.
Provided by Trident Seafoods
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat the evaporated milk over medium-high heat until simmering.
- Throw in the cheese and whisk until melted. Stir in the tomatoes, cumin and Crab Delights and stir until heated through.
- Transfer to a small slow-cooker, fondue pot or keep warm on a hot plate.
- Top with sour cream, guacamole and Pico de Gallo, cilantro and serve with tortilla chips.
QUESO DIP WITH CRAWFISH (SPICY)
We ordered a dip like this at a restaurant recently and I decided to try and re-create it. Thanks to the "chipotle" suggestion from my bud Riff I believe this is exact. It may sound awkward with crawfish but I assure you it is wonderful and ever so easy to make.
Provided by Rise3834
Categories Sauces
Time 20m
Yield 1 1/2 quarts
Number Of Ingredients 4
Steps:
- ~Iused my crockpot for this~.
- Cube the cheese to make melting easier.
- Cut the end off each pepper and push the seeds out with the flat portion of a knife then dice finely.
- If crawfish meat portions are too large, cut into smaller pieces.
- Put all ingredients into crockpot including the adobe sauce from your peppers, stir frequently to allow all to melt and blend.
- I served with multi colored tortilla chips.
- The chipotle pepper is very spicy so you may want to omit the chili powder or cut back on the number of peppers if you do not like it spicy.
- *Thestore brand of Velveta works very well and the crawfish amount is just over a cup and I am sure you can use fresh as well.
- This is also easy to make in the microwave but making it in a crockpot you can serve it in it as well keeping the dip warm.
Nutrition Facts : Calories 910.4, Fat 66, SaturatedFat 43.1, Cholesterol 238.9, Sodium 4494.5, Carbohydrate 30.2, Fiber 0.6, Sugar 24.3, Protein 48.9
CRAWFISH QUESO DIP
Steps:
- Melt butter in a large frying pan or Dutch oven. Add garlic, crawfish meat, and Old Bay. Sauté until heated through.
- Next, add cream cheese and stir over med-high heat until cheese is melted. Stir in Ro*Tel tomatoes with juice. **I recommend stopping here and letting the flavors develop overnight in the refrigerator.**
- Just before you are ready to serve the dip, add the Velveeta cubes to the cream cheese mixture and heat through until Velveeta is melted and incorporated. Pour into a low heat crock-pot and enjoy with tortilla chips.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED CRAWFISH DIP
Every party demands a great dip, right? Whether it's chips and salsa or a simple veggie dip. This quick and easy crawfish dip is a definite crowd pleaser! C'mon and dip baby dip!
Provided by CookingWithShelia
Categories Hot Cheese Dips
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine crawfish tails, cream cheese, sour cream, green onions, garlic, mustard, and crab boil seasoning in a large mixing bowl. Mix with an electric hand mixer until the consistency is nice and creamy.
- Place mixture in an oven-safe dish. Sprinkle bread crumbs on top of the mixture.
- Bake in the preheated oven until the top is lightly browned, about 20 minutes.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 3.9 g, Cholesterol 164.8 mg, Fat 29 g, Fiber 0.3 g, Protein 16.3 g, SaturatedFat 17.8 g, Sodium 645.1 mg, Sugar 0.4 g
SHERRY'S SPICY CRAWFISH DIP
This is standard fare at all tailgating parties, backyard fete's and anything in between. I've been making it for about 5 years and had NOTHING but compliments. BEWARE...this is spicy hot!
Provided by Sherrybeth
Categories Lunch/Snacks
Time 1h
Yield 20-25 serving(s)
Number Of Ingredients 8
Steps:
- Take one lb. of the crawfish tails and process them in a food processor until well chopped.
- Brown your sausage, onion and bell pepper in a large sauce pan; drain when sausage is done (I use my colander).
- Return the sausage mixture to the saucepan and all all of the remaining ingredients except for the 2 lbs. of crawfish.
- Mix well and cook over low heat until the cheese is completely melted.
- After the cheese is melted, add the crawfish and mix well.
- Let this mixture simmer for 10-15 minutes, stirring to keep it from sticking.
- Serve this in a crockpot to keep it warm; also, it can be mixed up in the crockpot, just make sure to brown your sausage first.
- Serve with chips or if you really want a spicy kick, serve it with my recipe of Saltine Snackers.
Nutrition Facts : Calories 171.2, Fat 10.5, SaturatedFat 4.6, Cholesterol 83, Sodium 584.3, Carbohydrate 4.5, Fiber 0.2, Sugar 2.3, Protein 14.2
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