Kay Quevedas Chile Co Queso With Crab Recipes
SEAFOOD QUESO DIP
This Tex-Mex classic features a unique twist on the original recipe. Adding seafood kicks flavors to a whole new level.
Provided by Trident Seafoods
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat the evaporated milk over medium-high heat until simmering.
- Throw in the cheese and whisk until melted. Stir in the tomatoes, cumin and Crab Delights and stir until heated through.
- Transfer to a small slow-cooker, fondue pot or keep warm on a hot plate.
- Top with sour cream, guacamole and Pico de Gallo, cilantro and serve with tortilla chips.
KAY QUEVEDA'S CHILE CO QUESO WITH CRAB
This is a specialty of caterer Kay Queveda. It's a combination of pickled jalapenos, artichoke hearts and sweet crabmeat in a luscious base of melted cream cheese and sour cream. It's a different way of thinking about chile con queso and it's so easy and so deliciously habit forming. Pita triangles are preferred, but you can use sturdy tostaditas, too. This is a thick chunky dip, so make sure you use a sturdy tostadita.
Provided by Lynnda Cloutier @eatygourmet
Categories Cheese Appetizers
Number Of Ingredients 10
Steps:
- In medium pan, over low heat, mix the cream cheese, jalapeno liquid and pickled jalapenos and cook, stirring occasionally til cheese has just melted. Stir in artichoke hearts and sour cream and continue to cook, stirring often, til mixture is hot. Stir in the crabmeat and Parmesan cheese and add salt and pepper to taste. Cook til mixture just simmers. Don't boil. Transfer to chafing dish over a warming burner and serve. Serves 12
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