Crab Nachos
Nachos made with crispy flour tortillas and a creamy mixture of crabmeat, salsa, and cheeses
Equipment
- large skillet
- Baking Sheet
- parchment paper
Ingredients
- (4) 9-inch flour tortillas, each cut into 6 pieces (See note below for gluten-free option)
- cooking oil
- 2 tablespoons butter
- ½ sweet onion, chopped
- 2 medium-sized jalapeños, seeded and minced
- 1 clove garlic, minced (or 1/2 teaspoon of minced garlic from a jar)
- 1 cup salsa (plus extra for garnish) (use your favorite brand; mild works best)
- 4 ounces cream cheese, cut into cubes
- 8 ounces crab meat, cleaned of shell
- ⅓ cup Monterey Jack cheese, shredded
- ⅓ cup mild cheddar cheese, shredded
- 1 medium Roma tomato, chopped and seeded
- 2 green onions, chopped
- ¼ cup cilantro, chopped
- ¼ cup sour cream (thin with milk or cream, if needed)
Instructions
- Cut each flour tortilla into 6 pie-shaped pieces. Then, in a heavy pan, heat 1/2 inch of cooking oil to 350°F. Drop a few tortillas into the cooking oil and turn them over after a few seconds. They brown quickly, so work fast. Drain on paper towels. Repeat until all are cooked.
- Preheat oven to 350°F.
- In a skillet, melt the butter. Add the onions and jalapeños and saute until soft. Add the garlic and cook for about 30 seconds, until fragrant.
- Add 1 cup of salsa and the cream cheese cubes, stirring until the cheese melts. Fold in the crabmeat and heat until bubbly.
- Place a sheet of parchment paper on a baking sheet, then spread the tortilla chips in a flat layer on top. Spoon the crab mixture evenly over the tortilla chips and then sprinkle with the cheeses. Next, add the tomato.
- Bake for 5 minutes or until the cheese melts. Remove from the oven and drizzle with sour cream. Sprinkle the green onions and cilantro over top and serve immediately with salsa.
Notes
Substitutions
If you don't have time to cook the flour tortillas, feel free to substitute corn tortilla chips. While this will slightly alter the flavor, it's a convenient option.Drizzling the Sour Cream
A squeeze bottle works best for drizzling sour cream; other options include a pastry bag or a resealable sandwich bag with a small hole cut in the corner. Thin the sour cream if necessary with milk or cream.Tomatoes
Roma tomatoes (also called plum) have less liquid than other tomatoes and work well for these nachos.Yield
This recipe has (6) 4-piece servings.Nutrition
Calories: 364kcalCarbohydrates: 28gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 46mgSodium: 1143mgPotassium: 400mgFiber: 3gSugar: 7gVitamin A: 736IUVitamin C: 13mgCalcium: 268mgIron: 2mg
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