November 19, 2019
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“Big Easy” Queso – Homemade Mexican Queso – Low Carb Keto Cheese Sauce Recipe


Welcome all! Papa G here. Today I present a
very easy to make queso with a Creole –
Cajun twist. Now I know Louisiana and
Mexico don’t share a border, but there’s
no reason why we can’t share a recipe. My
“Big Easy” queso has all the traditional
ingredients you’d find in a standard
Mexican queso, but with a little south
Louisiana flair. Let’s get started.
Begin with a skillet on medium heat. Add
two tablespoons of unsalted butter. Drain
a ten ounce can of Rotel and add it to
the pan. Give a mix and cook for about a
minute to take the rough edge off.
Now we’ll add about a quarter teaspoon
of liquid crab boil.
This is a very common ingredient in
South Louisiana and is used in most
crab, shrimp, and crawfish boils. A little
of this will go a long way. Now add a
cayenne pepper hot sauce and give a
quick mix to combine.
Add some Creole seasoning; onion powder;
garlic powder; some paprika; and a little
xanthan gum. This will not only help
thicken our dip, but also help the cheese
not separate and curdled as easily. Cook
until it thickens a bit. Something like
this. Now add some heavy cream and about
1/2 a cup of sour cream. Give that a mix
and let it cook until everything is
combined and it just starts to simmer.
Reduce the heat to low and add our
shredded cheese – four ounces at a time.
Now I’m using gruyere and Monterey Jack
here, but you can use a mild or sharp
cheddar cheese if you like. Stir in the
first four ounces and when that’s melted,
add a second four ounces. Mix in until
everything is combined. Turn the heat off
and add eight ounces of crab. Mix until
thoroughly combined and the crab is
heated through. Serve this queso warm
and enjoy! There you have it folks! My Big
Easy queso recipe. An easy to make,
Mexican queso with a south Louisiana
flair. I hope you enjoyed this video. If
you did, please like and consider
subscribing. Thanks for watching and I’ll
see you next time!

Randall Smitham

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22 COMMENTS

  1. Marty Kirby Posted on July 4, 2019 at 10:05 am

    Sounds good Papa G, I haven't made any of your recipes that have disappointed me yet. Keep them coming 👍

    Reply
  2. Connye Lovin Posted on July 4, 2019 at 10:16 am

    Looks delicious!
    Happy 4th of July! 🎆

    Reply
  3. The Low Carb Canuck Posted on July 4, 2019 at 12:54 pm

    Looks wonderful! But you know Papa G I'm an east coast Canuck and the heat on this one might singe what little bit of hair I have left. LOL As Marty says keep em' coming! Happy 4th!

    Reply
  4. Stuart Pierce Posted on July 4, 2019 at 1:44 pm

    Looks great!! Thanks Jennifer😁🌼

    Reply
  5. Carol Orzechowski Posted on July 4, 2019 at 2:48 pm

    Omg! That looks awesome! Thank you for putting the recipe in the description.

    Reply
  6. CarlaM Posted on July 4, 2019 at 3:35 pm

    YUM!!! That looks delicious, need to add it to my 'must make' list! BTW: you have an awesome video voice!!

    Reply
  7. Rahma Mustafa Posted on July 4, 2019 at 4:09 pm

    Ur recipes r yummy, easy to make, the videos r clear, short n to the point, just beautiful.
    Keep it up 😉👍

    Reply
  8. Juanelo1946 Posted on July 4, 2019 at 4:53 pm

    Papa, I ordered queso in a Mexican restaurant a few weeks ago. It was delicious, but honestly, yours looks even better! I love your choice of cheeses! The crabmeat really puts this dish on a higher level of yumminess! Thanks for the great recipe!

    Reply
  9. Zero Connie Posted on July 4, 2019 at 5:52 pm

    OMG! That looks GOOD!

    Reply
  10. poopsmcgee2k6 Posted on July 4, 2019 at 6:13 pm

    Great now I have queso and all i can dip in it is veggies…

    Reply
  11. Kitchen Practical Posted on July 4, 2019 at 6:28 pm

    You've gotten great information on this video.

    Reply
  12. Darloonie Posted on July 4, 2019 at 11:59 pm

    Cajun and Mexican; best combination ever!

    Reply
  13. Jesus Saves Posted on July 5, 2019 at 12:59 am

    What a nice, soothing voice you have. TFS.

    Reply
  14. Papa G's Low Carb Recipes Posted on July 5, 2019 at 6:31 pm

    This queso makes a great cheese sauce as well. Great for eggs, chicken, beef, etc. It stores well in the refrigerator and reheats in the microwave wonderfully!
    Be sure to subscribe https://papag.cooking/CLICK-TO-SUBSCRIBE and thanks for watching!

    Reply
  15. Julie R Posted on July 6, 2019 at 1:29 pm

    This isn't how we make queso in Texas….but this looks amazing!! I would've never thought of putting crabmeat in it… I can't wait to try this😊😊😊

    Reply
  16. Kellyann Taylor Posted on July 8, 2019 at 2:01 am

    Yes! I need this in my life ❤️

    Reply
  17. Keto Kitchen by Lisa Posted on July 8, 2019 at 11:58 pm

    Love this recipe. Yum!!! Thanks for sharing. New subscriber here.

    Reply
  18. Ev Posted on July 9, 2019 at 7:46 pm

    OH MY! That looks fantastic. So yummy! Made my mouth water, no lie.

    Reply
  19. Jim Forrester Posted on July 11, 2019 at 10:09 pm

    Papa G!!!! You pulled a Britney Spears, “Oops you did it again!” I just made this recipe and ¡Ay, Dios Mío! And Bam! Queso and N’awlins just got married and had a baby. This recipe is typical Papa G, easy to follow and just down right delicious. I used my pork cracklins and ate as a dip but I cannot wait to try on my eggs in the morning.
    Folks do yourself a favor and give this one a try. You’re gonna love it!

    Reply
  20. Skinny Louisiana Posted on July 13, 2019 at 2:31 am

    Yes indeed!!!

    Reply
  21. Melissa Hendrick Posted on July 19, 2019 at 2:41 pm

    OMG Papa G, this one looks phenomenal! I can't wait to try this one! I can see this being a favorite side for our crawfish boils from now on!

    Reply
  22. Keyla Mundo Posted on July 23, 2019 at 8:52 pm

    Wow!!! ❤️❤️

    Reply
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