Crawfish Queso Recipes

Steps:

• For the chicken: Melt butter over medium heat in a medium saute pan. Add crawfish and season with salt and pepper. Saute until they begin to turn opaque. Deglaze pan with the brandy and allow most of the liquid to evaporate. Remove from heat and allow to cool to room temperature. Stir in shrimp paste, mayonnaise, queso panela, Parmesan and bread crumbs. Lay chicken breasts out, spoon 2 tablespoons of the mixture onto each chicken breast and fold to enclose stuffing. Secure with toothpicks. Dip each stuffed chicken breast into egg mixture and roll in seasoned flour.
• Preheat oven to 375 degrees F.
• Heat grapeseed oil over medium heat in an ovenproof skillet. Sear chicken, leaving each side undisturbed for the first few minutes to let the flour integrate into the surface of the chicken and to prevent crusting off. Transfer pan to oven and bake until chicken is fork tender, about 35 minutes.
• For the sauce: Bring chicken stock, cloves, nutmeg, and bay leaf to a simmer in a small saucepan. In a separate small saucepan saute the shallot in butter over medium heat until it turns translucent. Add flour to make a roux. Whisk in brandy and let cook for about 2 minutes. Gradually whisk in the chicken stock mixture and season with salt and pepper, to taste. Reduce heat to low and let simmer for about 15 minutes to let flavors integrate and to thicken.
• For the salsa: Heat salsa and add arrowroot to thicken.
• Remove toothpicks from stuffed chicken and place in center of serving plate. Spoon about 1 tablespoon sauce over each chicken breast and top with salsa.

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.

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.

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.