Ingredients:
1 pickled jalapeno, sliced thin
Scallion tops for garnishing, minced
1/4 cup sour cream
1 pickled jalapeno, minced, plus
1 to 2 tbsp pickling liquid from jar
6 ounces cream cheese
4 ounces Monterey jack cheese, properly grated
1 minced garlic clove
1/4 tsp cumin seeds, toasted and ground
8 ounces crabmeat, fresh or frozen
1/2 cup sliced artichoke hearts (optional)
3 dozen tortilla chips
Method:
Take a bowl and mix cheeses, sour cream, jalapeno, pickling liquid, garlic and cumin all together until well blended. Fold in the crabmeat and artichokes, if desired. Spread each chip with a layer of the topping mixture and place the chips on a heatproof baking dish.
Sprinkle the sliced jalapeno over everything and after preheating oven to 400 degrees F, bake for about 5 minutes, until the cheese is melted. Spread scallion tops over the nachos and serve immediately. Just get melted into the exotic flavour of Mexican crab nachos...
1 pickled jalapeno, sliced thin
Scallion tops for garnishing, minced
1/4 cup sour cream
1 pickled jalapeno, minced, plus
1 to 2 tbsp pickling liquid from jar
6 ounces cream cheese
4 ounces Monterey jack cheese, properly grated
1 minced garlic clove
1/4 tsp cumin seeds, toasted and ground
8 ounces crabmeat, fresh or frozen
1/2 cup sliced artichoke hearts (optional)
3 dozen tortilla chips
Method:
Take a bowl and mix cheeses, sour cream, jalapeno, pickling liquid, garlic and cumin all together until well blended. Fold in the crabmeat and artichokes, if desired. Spread each chip with a layer of the topping mixture and place the chips on a heatproof baking dish.
Sprinkle the sliced jalapeno over everything and after preheating oven to 400 degrees F, bake for about 5 minutes, until the cheese is melted. Spread scallion tops over the nachos and serve immediately. Just get melted into the exotic flavour of Mexican crab nachos...
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