Fiesta Crab Nachos

2 tablespoons butter
2 garlic cloves, peeled and sliced
1/2 small onion, sliced
Salt and pepper, to taste
1 cup dry white wine (optional)
1 cup bottled clam juice
1 cup heavy or whipping cream
2 canned chipotle chiles, rinsed off
1 cup (4 ounces) grated Romano cheese
1 cup (4 ounces) grated Monterey Jack
10 ounces crabmeat
8 ounces tortilla chips (about 3 handfuls)
1/2 bunch cilantro leaves, chopped, for garnish (optional)

Preheat oven to 350F.

Melt butter in a large skillet over medium-high heat. Saute the garlic and onions with the salt and pepper, until golden, about 5 minutes.

Pour in the wine (optional) and boil until the liquid is reduced by half, 2 to 3 minutes.

Pour in the clam juice and boil until the liquid is again reduced by half, another 2 to 3 minutes.

Add the cream and cook over high heat until thick enough to coat a spoon. Stir in the chipotle chiles and remove from heat.

Transfer mixture to a food processor or blender and puree. Stir mixture back into the large skillet. Stir in 1/2 cup of the Romano cheese and 1/2 cup of the Monterey Jack cheese.

Return the skillet to medium heat. Stir in the crabmeat, bring just to a boil and remove from heat.

Stir in the tortilla chips. Transfer to a large casserole, sprinkle with the remaining cheeses and bake for 5 minutes or until cheeses melt. Sprinkle with the cilantro (optional).

Servings: 6
From Chefs Susan Feniger and Mary Sue Milliken
Source: American Dairy Association