KAY QUEVEDA'S CHILE CON QUESO WITH CRAB

Kay Queveda's Chile con Queso with Crab image

Provided by Food Network

Number Of Ingredients 10

1 pound cream cheese, cubed
1/2 cup liquid from a jar pickled jalapeno chiles
4 to 6 pickled jalapeno chiles, stemmed and sliced into thin rounds
2 (14-ounce) can artichoke hearts in water, drained and quartered
8 ounces sour cream
1 pound fresh jumbo-lump crabmeat, picked over, or 3 (6-ounce) cans crabmeat, drained
1/2 cup grated Parmesan cheese
Salt, to taste
Freshly ground white pepper, to taste
Toasted pita bread triangles or Tostaditas

Steps:

In a medium heavy pan over low heat, combine the cream cheese, jalapeno liquid, and pickled jalapenos and cook, stirring occasionally, until the cheese has just melted. Stir in the artichoke hearts and sour cream and continue to cook, stirring often, until the mixture is hot. Stir in the crabmeat and Parmesan cheese, add salt and freshly ground pepper to taste, and cook until the mixture just simmers (do not boil). Transfer to a chafing dish over a warming burner and serve with toasted pita bread triangles.