Fiesta Crab Nachos

Prep: 30 min | Cook: 5 min | Yield: 6 servings

Ingredients

• 2 tablespoons butter
• 2 garlic cloves, peeled and sliced
• 1/2 small onion, sliced
• Salt and pepper, to taste
• 1 cup dry white wine (optional)
• 1 cup bottled clam juice
• 1 cup heavy or whipping cream
• 2 canned chipotle chiles, rinsed off
• 1 cup (4 ounces) grated Romano cheese
• 1 cup (4 ounces) grated Monterey Jack
• 10 ounces crabmeat
• 8 ounces tortilla chips (about 3 handfuls)
• 1/2 bunch cilantro leaves, chopped, for garnish (optional)

Instructions

1. Heat oven to 350 degrees F.
2. Melt butter in a large skillet over medium-high heat. Sauté the garlic and onions with the salt and pepper, until golden, about 5 minutes.
3. Pour in the wine (optional) and boil until the liquid is reduced by half, 2 to 3 minutes.
4. Pour in the clam juice and boil until the liquid is again reduced by half, another 2 to 3 minutes.
5. Add the cream and cook over high heat until thick enough to coat a spoon.
6. Stir in the chipotle chiles and remove from heat.
7. Transfer mixture to a food processor or blender and puree. Stir mixture back into the large skillet.
8. Stir in 1/2 cup of the Romano cheese and 1/2 cup of the Monterey Jack cheese.
9. Return the skillet to medium heat. Stir in the crabmeat, bring just to a boil and remove from heat.
10. Stir in the tortilla chips.
11. Transfer to a large casserole, sprinkle with the remaining cheeses and bake for 5 minutes or until cheeses melt.
12. Sprinkle with the cilantro (optional).

Attribution

Recipe and photo used with permission from: American Dairy Association
From Chefs Susan Feniger and Mary Sue Milliken.