KAY QUEVEDA'S CHILE CON QUESO WITH CRAB
From: The El Paso Chile Company's Texas Border Cookbook

1 lb. cream cheese, cubed
1/2 cup liquid from a jar of pickled jalapeno chiles
4-6 pickled jalapeno chiles, stemmed and sliced into thin rounds
2 14oz. cans artichoke hearts in water, drained and quartered
8 oz. sour cream
1 pound fresh jumbo-lump crabmeat, picked over, or 3 6oz. cans crabmeat, drained
1/2 cup grated Parmesan cheese
salt to taste
Freshly ground white pepper to taste
Toasted pita bread triangles or tostaditas

In a medium heavy pan over low heat, combine the cream cheese, jalapeno liquid, and pickled jalapenos and cook, stirring occasionally, until the cheese has just melted. Stir in the artichoke hearts and sour cream and continue to cook, stirring often, until the mixture is hot. Stir in the crabmeat and Parmesan cheese, add salt and freshly ground white pepper to taste, and cook until the mixture just simmers (do not boil). Transfer to a chafing dish over a warming burner and serve. Serves 12