Crabmeat Queso Blanco
Ingredients:
8 oz cubed Monterey Jack cheese
3 oz cream cheese, warmed to room temperature
6 oz can of quality crabmeat with all bits of shell removed
3-5 minced pickled jalepeño peppers (to taste)
1/2 tsp fresh ground black pepper
1/2 cup chopped scallion
4 oz heavy cream
Preparation:
Add cheese, scallion, pepper and jalepeño to mixing bowl. Heat in a microwave for a minute or so, add a little cream and stir. Heat again, add more cream & stir some more. Repeat the process until all the cream is incorporated and the mixture is very soft. Mix in the crabmeat. Warm in microwave before serving, making sure to stir frequently to prevent burning. Do not overheat. Serve with tortilla chips and salsa (tomato salsa and blue corn chips as a patriotic side dish!)
Ingredients:
8 oz cubed Monterey Jack cheese
3 oz cream cheese, warmed to room temperature
6 oz can of quality crabmeat with all bits of shell removed
3-5 minced pickled jalepeño peppers (to taste)
1/2 tsp fresh ground black pepper
1/2 cup chopped scallion
4 oz heavy cream
Preparation:
Add cheese, scallion, pepper and jalepeño to mixing bowl. Heat in a microwave for a minute or so, add a little cream and stir. Heat again, add more cream & stir some more. Repeat the process until all the cream is incorporated and the mixture is very soft. Mix in the crabmeat. Warm in microwave before serving, making sure to stir frequently to prevent burning. Do not overheat. Serve with tortilla chips and salsa (tomato salsa and blue corn chips as a patriotic side dish!)
