This Tex-Mex classic features a unique twist on the original recipe. Adding seafood kicks flavors to a whole new level.
Recipe information
Total Time
30
Ingredients
One 8 ounce can Evaporated Milk
2 cups Freshly Shredded Monterey Jack Cheese
1 cup Freshly Shredded Sharp Cheddar Cheese
One 10 ounce can Diced Tomatoes and Green Chiles, drained
1/2 teaspoon Ground Cumin
One 8 ounce pkg Louis Kemp Crab Delights Flake Style, coarsely chopped
Chopped Cilantro
Tortilla Chips
Optional: Sour Cream, Guacamole, Pico De Gallo
Preparation
Step 1
In a medium saucepan, heat the evaporated milk over medium-high heat until simmering.
Step 2
Throw in the cheese and whisk until melted. Stir in the tomatoes, cumin and Crab Delights and stir until heated through.
Step 3
Transfer to a small slow-cooker, fondue pot or keep warm on a hot plate.
Step 4
Top with sour cream, guacamole and Pico de Gallo, cilantro and serve with tortilla chips.
