Recipe courtesy of Park Kerr

Kay Queveda's Chile con Queso with Crab

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  • Level: Easy
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1 pound cream cheese, cubed

1/2 cup liquid from a jar pickled jalapeno chiles

4 to 6 pickled jalapeno chiles, stemmed and sliced into thin rounds

2 (14-ounce) can artichoke hearts in water, drained and quartered

8 ounces sour cream

1 pound fresh jumbo-lump crabmeat, picked over, or 3 (6-ounce) cans crabmeat, drained

1/2 cup grated Parmesan cheese

Salt, to taste

Freshly ground white pepper, to taste

Toasted pita bread triangles or Tostaditas


  1. 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 pepper to taste, and cook until the mixture just simmers (do not boil). Transfer to a chafing dish over a warming burner and serve with toasted pita bread triangles.