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Chili con Queso with Crab

Source of Recipe


From "El Paso Chili Company's Texas Border Cookbook"






List of Ingredients



• 1 lb. light cream cheese, cut into chunks
  
• 1/4 cup liquid from jar of pickled jalapeno chilies*
  
• 2 pickled jalapeno chilies, stemmed, seeded and chopped
  
• 2 cans (14 ounces each) artichoke hearts, drained well
  
• 8 ounces sour cream
  
• 12 ounces fresh crab meat or 2 (6-ounce) cans crab meat, drained, flaked
  
• 1 Tbsp lime juice
  
• 2 Tbsp minced cilantro
  
• Tortilla chips
  






Instructions



1. In a heavy saucepan, combine cream cheese, jalapeno liquid and chilies. Place over low heat and whisk occasionally until cheese is melted.
   
   
2. Coarsely chop artichokes. Stir into the cheese mixture with the sour cream, crab meat, lime juice and cilantro. Heat on low heat just until hot. Stir often.
   
   
3. Transfer to a chafing dish and serve with tortilla chips.
   
   Makes 12 to 14 servings.
   
   






Final Comments


* If you don't like hot flavors, omit the pickled jalapeno liquid and chilies. Substitute 1/2 teaspoon Worcestershire sauce and 1 teaspoon dried dill weed or 1 tablespoon chopped fresh dill. Substitute minced parsley for the cilantro. Serve with potato chips instead of tortilla chips.