Avocado and Crab Nachos
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesNachos seem to be making a comeback and this combination will totally impress your guests!! This recipe can be made all year round but we like it in the summer time served with cold beer!!
Ingredients
1 bag of blue corn chips (the crabmeat looks better against a dark chip)
8 ounces of fresh crabmeat, drained
1 diced avocado
1 cup of grilled corn (we use Trader Joe’s thawed frozen grilled corn)
3/4 cup of sliced cherry tomatoes
1 cup of shredded romaine lettuce
2 cups of Monterey Jack cheese
1-2 jalapeños
1/2 cup of fresh chopped cilantro (optional)
1 cup of sour cream
1tsp. of pureed chipotle pepper in adobo sauce
(depending on desired heat level)*Old Bay seasoning, salt and pepper
Directions
- Preheat oven to 400 degrees.
- Roast jalapeños until slightly blistered (about 4-5 min.). Slice when cooled.
- Reduce oven temperature to 350 degrees.
- Combine sour cream and pureed chipotle pepper. Set aside.
- On a baking sheet layer the chips, cheese and then crabmeat on top. Sprinkle with Old Bay seasoning. Try to spread the chips in a single layer so they all get covered in cheese and crabmeat! Bake until cheese melts, about 4-5 minutes.
- Using a spatula, carefully slide the warm chips to your serving platter.
- Begin layering with lettuce, tomatoes, corn, jalapeños and avocado and optional cilantro. Add a big dollop of sour cream mixture. Sprinkle with salt and pepper
Tips
- 1. * We like to puree the entire can of chipotle peppers at one time in a small food processor or blender. Divide it up into small containers and store them in the freezer. Then they are ready to go for other recipes!!
