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 béchamel, 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 Directions Serves 6. Pico de Gallo: Makes about 1 cup.
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
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
From Emeril Lagasse
4 tablespoons unsalted butter
Pico de Gallo:
Makes about 1 cup.