Chile con queso is often found in many Tex-Mex restaurants and is one of Texas’ number one snacks along with chips and salsa. As we travel east, we transition our culinary palate into La-Mex – better known as Louisiana Mexican. This modern take on Mexican and Cajun-French cuisine will leave you and your guests astonished.
Make the Queso
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.
Assemble your Dish
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!
