1 pound frozen crawfish tails, thawed, drained, and chopped
16 ounces white restaurant-style cheese dip*, cubed
2 (8-ounce) cans diced green chiles
1 cup whole milk
2 tablespoons hot sauce
1 tablespoon sherry vinegar
Garnish: diced jalapeño, crawfish tails
Instructions
In a medium saucepan, heat oil over medium-high heat; add onion and minced jalapeños, and cook until tender, about 10 minutes. Add garlic and Cajun seasoning; cook for 1 minute. Reduce heat to medium-low; add crawfish, cheese dip, green chiles, milk, hot sauce, and vinegar. Cook, stirring occasionally, until cheese dip is melted, 10 to 15 minutes. Garnish with diced jalapeño and crawfish, if desired.
Notes
*We used Queso-Melt.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-queso/