Southwestern Recipes

Crab Nachos

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  • 6 ounces cream cheese (at room temperature)
  • 4 ounces Monterey Jack cheese, grated
  • 1/4 cup sour cream
  • 1 pickled jalapeño, minced, plus1 to 2 tablespoons pickling liquid from jar
  • 1 garlic clove, minced
  • 1/4 teaspoon cumin seeds, toasted and ground
  • 8 ounces crabmeat, fresh or frozen
  • 1/2 cup sliced artichoke hearts (optional)
  • 3 dozen tortilla chips
  • 1 pickled jalapeño, sliced thin
  • Minced scallion tops (for garnish)


  1. Heat oven to 400 degrees F.
  2. In a bowl, mix together cheeses, sour cream, jalapeño, pickling liquid, garlic and cumin until well blended.
  3. Fold in the crabmeat and artichokes, if desired.
  4. Spread each chip with a layer of the topping mixture.
  5. Place the chips on a heatproof baking dish or platter.
  6. Sprinkle the sliced jalapeño over everything.
  7. Bake for about 5 minutes, until the cheese is melted and a little bubbly.
  8. Scatter scallion tops over the nachos and serve immediately.

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