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2 tablespoons butter or margarine 2 garlic cloves, pealed and sliced 1/2 small onion, slices salt and pepper, to taste 1 cup bottled clam juice 1 cup heavy or whipping cream 2 canned chipotle chiles, rinsed 1 cup (4 oz) grated Romano cheese 1 cup (4 oz) grated Monterey Jack cheese 10 oz crab meat 8 oz tortilla chips (3 handfuls) 1/2 bunch cilantro leaves (optional) DIRECTIONS 1. Preheat the oven to 375 degrees F (190 degrees C). 2. Melt butter or margarine in a large skillet over medium heat. Saute garlic and onions with salt and pepper for about 5 minutes. Pour in the clam juice and boil until the liquid is reduced by half (2-3 minutes). 3. Add the cream and cook over high heat until thick enough to coat a spoon. Stir in the chipotle chilies and remove from heat. Put the mixture into a blender and puree. Return to skillet and stir in 1/2 cup of each kind of cheese. 4. Place the skillet over medium heat and stir in the crabmeat. Bring to a boil and immediately remove from heat. Stir in the tortilla chips. 5. Transfer to a large casserole dish. Sprinkle with the rest of the cheese. Place in oven for 5 minutes to melt the cheese. Garnish with cilantro if desired. ENJOY! |
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