Crawfish & Crab Queso Fundido - Food & Beverage Magazine

Crawfish & Crab Queso Fundido

Crawfish & Crab Queso Fundido

Created by: Executive Chef Brian Jupiter, Frontier Restaurant [Chicago, IL]

Description: Chef Brian Jupiter’s Crawfish & Crab Queso Fundido will reel you into a flambé of McCormick flavor favorites like minced garlic, OLD BAY and crushed red pepper that you won’t be able to resist dipping into.



Yield: 4 servings


Crawfish & Crab Queso Fundido

1 lb crawfish tail meat

4 oz crab claw meat

2 cups ‘trinity’, chopped onion, bell pepper, celery

1 tablespoon McCormick Culinary Garlic, Minced

1 tablespoon McCormick Culinary OLD BAY

1 teaspoon McCormick Culinary Pepper, Red Crushed

1 tablespoon minced jalapeño

1 tablespoon McCormick Culinary Salt

½ teaspoon McCormick Culinary Black Pepper, Pure Ground

2 lbs chihuahua cheese

4 each Corn tortillas


Romesco Topper

12 each roasted red peppers

6 each canned tomatoes, whole

2 tablespoon roasted garlic

¾ cup toasted almonds

½ cup sherry vinegar

¾ cup breadcrumbs

1 tablespoon McCormick Culinary Salt

½ tablespoon McCormick Culinary Black Pepper, Pure Ground



For the Crawfish and Crab Queso Fundido:

  1. Combine all ingredients except cheese and sauté until vegetables are cooked through. Allow to cool.
  2. In a mixing bowl, mix cheese with sautéed ingredients.
  3. Empty ingredients into a casserole dish and bake for 15-20 minutes at 400°F until cheese is melted and bubbling.


For the Romesco Topper:

  1. Blend all romesco topper ingredients until smooth.
  2. Top baked cheese mixture and serve with warmed corn tortillas.


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