Spicy Crab Nachos
Ingredients
- 2 Tbs. butter or margarine
- 2 garlic cloves, pealed and sliced
- 1/2 small onion, slices
- salt and pepper, to taste
- 1 C. bottled clam juice
- 1 C. heavy or whipping cream
- 2 canned chipotle chilies, rinsed
- 1 C. (4 oz) grated Romano cheese
- 1 C. (4 oz) grated Monterey Jack cheese
- 10 oz. crab meat
- 8 oz. tortilla chips (3 handfuls)
- 1/2 bunch cilantro leaves
Directions
Preheat the oven to 375 degrees F (190 degrees C).Melt butter or margarine in a large skillet over medium heat. Sauté 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).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 C. of each kind of cheese. 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. 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.
