kay queveda’s chile co queso with crab
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This is a specialty of caterer Kay Queveda. It’s a combination of pickled jalapenos, artichoke hearts and sweet crabmeat in a luscious base of melted cream cheese and sour cream. It’s a different way of thinking about chile con queso and it’s so easy and so deliciously habit forming. Pita triangles are preferred, but you can use sturdy tostaditas, too. This is a thick chunky dip, so make sure you use a sturdy tostadita.
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Ingredients For kay queveda’s chile co queso with crab
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1 pound cream cheese, cubed
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1/2 cup liquid from a jar of pickled jalapeno chiles
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4 to 6 pickled jalapeno chiles, stemmed and sliced into thin rounds
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2 cans artichoke hearts in water, drained and quartered, 14 oz. each
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8 oz. sour cream
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1 lb. fresh jumbo lump crab meat, picked over or three 6 oz. cans crabmeat, drained
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1/2 cup grated parmesan cheese
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salt to taste
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freshly ground white pepper to taste
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toasted pita bread triangles or tostaditas
How To Make kay queveda’s chile co queso with crab
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1In medium pan, over low heat, mix the cream cheese, jalapeno liquid and pickled jalapenos and cook, stirring occasionally til cheese has just melted. Stir in artichoke hearts and sour cream and continue to cook, stirring often, til mixture is hot. Stir in the crabmeat and Parmesan cheese and add salt and pepper to taste. Cook til mixture just simmers. Don’t boil. Transfer to chafing dish over a warming burner and serve. Serves 12
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