2 tablespoons butter
2 garlic cloves, peeled and sliced
1/2 small onion, sliced
Salt and ground black 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, divided use
1 cup (4-ounces) grated Monterey Jack, divided use
10 ounces crabmeat
8 ounces tortilla chips (about 3 handfuls)
1/2 bunch fresh cilantro leaves, chopped, for garnish (optional)
Preheat oven to 350°.
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. Pour
in the wine (optional) and boil until the liquid is reduced by
half, 2 to 3 minutes. Pour in the clam juice and boil until the
liquid is again reduced by half, another 2 to 3 minutes. Add
the cream and cook over high heat until thick enough to coat
a spoon. Stir in the chipotle chiles and remove from heat.
Transfer mixture to a
food processor or blender and puree. Stir mixture back into the
large skillet. Stir in 1/2 cup of the Romano cheese and 1/2 cup
of the Monterey Jack cheese.
Return the skillet to
medium heat. Stir in the crabmeat, bring just to a boil and remove
from heat. Stir in the tortilla chips. Transfer to a large casserole,
sprinkle with the remaining cheeses and bake for 5 minutes or
until cheeses melt. Sprinkle with the cilantro (optional).
Makes 6 servings.
Recipe from Chefs Susan
Feniger and Mary Sue Milliken.
Recipe provided courtesy of the American Dairy
Association.
