6 ounces cream cheese (at room temperature)
4 ounces Monterey jack cheese, grated
1/4 cup sour cream
1 pickled jalapeno, 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 jalapeno, sliced thin
Minced scallion tops (for garnish)
Heat oven to 400 degrees F.
In a bowl, mix together cheeses, sour cream, jalapeno, pickling liquid, garlic and cumin until well blended.
Fold in the crabmeat and artichokes, if desired.
Spread each chip with a layer of the topping mixture.
Place the chips on a heatproof baking dish or platter.
Sprinkle the sliced jalapeno over everything.
Bake for about 5 minutes, until the cheese is melted and a little bubbly.
Scatter scallion tops over the nachos and serve immediately.
Southwestern Appetizer Recipes
Mexican Appetizer Recipes
Southwestern Recipes Index