Serves 4

• 1 cup tomatillo salsa, homemade (see recipe below) or store bought
• 1/2 cup heavy cream or half and half
• 6 cups high quality, crispy corn chips
• 6 ounces Monterey Jack cheese, grated, about 1 cup
• 2/3 cup Kaffir Lime Crab Mix
• Optional garnishes: salsa fresca, avocado chunks, sour cream, fried eggs

In a wide skillet, bring tomatillo salsa and cream to a boil. Add Kaffir Lime Crab Mix and cheese, stirring to combine. Add chips and mix gently coating each chip while simmering. Continue to simmer and stir for 3 to 4 minutes, then remove from heat and divide among 4 warm plates. Top each plate with salsa fresca, avocado chunks, a drizzle of sour cream, and/or a fried egg and serve immediately.

Tomatillo Salsa

Makes 3 1/2 cups

• 1 pound tomatillos, husked, washed and cut into quarters
• 2 to 4 large jalapeño chiles, stemmed, seeded if desired and roughly chopped
• 1/2 cup cold water
• 1/2 medium onion, cut in half
• 2 bunches cilantro, stems and leaves
• 2 teaspoons salt

Place the tomatillos, jalapeños and water in a blender or food processor fitted with the metal blade. Purée just until chunky. Then add the remaining ingredients and purée about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

>>This recipe appears in Episode #303.

>> For additional recipes and more, visit www.ming.com