Crawfish Chile Con Queso
- 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
- 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 tails, green chiles, american cheese, cheese, heavy whipping cream, chachere, cilantro
Taken from www.epicurious.com/recipes/member/views/crawfish-chile-con-queso-57ebf67e9926981046da9e38 (may not work)