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Method
Preheat oven to 350 degrees F. Melt butter in large skillet over medium-high heat. Saute 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).
Photo and Recipe Courtesy of The American Dairy Association and Chefs Susan Feniger and Mary Sue Milliken.
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