- Difficulty: Easy
- Servings: 8
- Nutritional Info per Serving (1 of 8): Calories 708, Total Fat 54 g, Saturated Fat 18 g, Carbohydrates 37 g, Dietary Fiber 6 g, Sugar 5 g, Protein 24 g, Cholesterol 113 mg, Sodium 1178 mg
- Total Time: 45 minutes
- Active Cooking Time: 15 minutes
Ingredients
- 6 ounces cream cheese, softened to room temperature
- 1/2 cup good quality mayonnaise, such as Hellmann's
- 1/4 cup sour cream
- 12 ounces fresh jumbo lump crab meat
- 3/4 cup finely chopped scallions, including white and green parts (about 4 to 5 scallions)
- 1 (4-ounce) can diced green chiles
- Zest of 1 lime, grated
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces sturdy yellow corn chips, like Garden of Eatin'
- 6 ounces freshly shredded extra-sharp white Cheddar cheese
- 6 ounces freshly shredded Monterey Jack cheese
- 4 ounces canned pickled jalapeo slices, drained
- 5 large plum tomatoes, seeded, cored and diced finely
- 1 cup minced yellow onion
- 3 tablespoons minced fresh jalapeo (seeds removed)
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon good quality olive oil
- 1 large ripe Hass avocado, pitted, peeled, and diced into 1/3-inch pieces
- 3 tablespoons minced fresh parsley or cilantro
- Juice of 1/2 lime, for serving
Instructions
- Preheat your oven to 375F (190C) and get ready for a crowd-pleasing treat that layers rich flavors and crispy chips.
- In a medium bowl, whip together the cream cheese, mayonnaise, and sour cream until silky smooth. Gently fold in the luscious jumbo lump crab meat, chopped scallions, diced green chiles, lime zest, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. This creamy base is the heart of the magicset it aside while you build your masterpiece.
- Scatter half the sturdy yellow corn chips evenly across a large oven-safe platter or 12x18x2-inch baking sheet. Dollop half the crab mixture over the chips, then shower with half the shredded extra-sharp white Cheddar and Monterey Jack cheeses, plus all the tangy pickled jalapeo slices. Layer the remaining chips on top, finish with the rest of the crab mixture and cheeses. Bake for 20 to 30 minutes until the cheese is golden, melted, and irresistibly bubblyyour kitchen will smell like a coastal feast!
- While the nachos bake, craft a vibrant fresh topping: Toss diced plum tomatoes, minced yellow onion, fresh jalapeo, lime juice, olive oil, diced Hass avocado, parsley or cilantro, and 1 teaspoon salt in a large bowl. Once baked, pile this zesty salsa over the hot nachos, finish with a bright squeeze of lime juice, and dive in immediately for the ultimate crunch-meets-cream experience.
This recipe has been revised from its original publication.
Reprinted from Modern Comfort Food, Copyright 2020 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
