What do you get when you combine crispy, salty chips with spicy, melty cheese and fresh, flaky crab? Some amazingly delicious nachos! Between the newly-picked crab, the homemade pico de gallo, and the pepper-jack bécamel, these nachos are more gourmet than ghetto — who said Mexican food can't be high end?
The recipe calls for blue corn tortilla chips, but any tortilla chip would work. I used frozen corn — make sure it's thawed, you don't want soggy nachos — because fresh isn't in season. These nachos were incredibly tasty and I'm definitely making them again. To look at the recipe, read more.
From Emeril Lagasse
Ingredients
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
1 1/2 cups grated Pepper Jack
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 (9-ounce) bag blue corn tortilla chips (8 to 10 cups)
1 pound lump crabmeat
1 cup cooked fresh corn kernels, from about 2 small ears of corn
2 cups grated cheddar
1/4 cup green onions, finely sliced
3/4 cup sour cream, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
Pico de gallo, for serving, recipe follows
Directions
- In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color.
- While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
- Add the pepper jack, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
- Preheat the oven to 400°F.
- In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the crabmeat, half of the corn, and half of the cheddar cheese.
- Top with the remaining tortilla chips, crabmeat, and corn.
- Pour the hot cheese sauce over the crab and corn, then evenly spread the remaining grated cheddar over the top.
- Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, and cilantro. Serve with the pico de gallo alongside.
Serves 6.
Pico de Gallo:
3 ripe plum tomatoes (about 3/4 pound) or 1(14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onion
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
1/4 teaspoon salt
1/2 teaspoon red hot sauce (recommended: Emeril's Hot Sauce)
2 teaspoons fresh lime juice
1 clove garlic, minced
- In the bowl of a food processor, combine all ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses.
- Transfer to a bowl and set aside until ready to serve the nachos.
Makes about 1 cup.
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These look amazing!
Yum!