Kay Queveda’s Chile co Queso with Crab
By
Lynnda Cloutier
@eatygourmet
1
★★★★★ 1 vote5
Ingredients
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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
- In 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