Fiesta Crab Nachos

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Fiesta Crab Nachos

Serves: 6


	Ingredients 2 Tbsp 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 oz) grated Romano cheese 1 cup (4 oz) grated Monterey Jack 10 oz crabmeat 8 oz tortilla chips (about 3 handfuls) 1/ bunch cilantro leaves, chopped, for garnish (optional)

Method
Preheat oven to 350° F. 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).

Recipe from Chefs Susan Feniger and Mary Sue courtesy of the National Dairy Association.