8 people
APPETIZER
Ina Garten Modern Comfort (p. 44)
Cream cheese - 6 oz
Sour cream - 1⁄2 cup
White Cheddar - 6 oz
Monterey Jack - 6 oz
Mayonnaise - 1⁄2 cup
Diced green chiles (can) - 4 oz
Yellow corn chips - 12 oz
Pickled jalapeno slices (can) - 4 oz
Jumbo lump crab meat - 12 oz
Scallions - 4
Lime - 1
Yellow onion - 1
Jalapeno pepper - 1
Avocados - 1
Cilantro - 3 sprigs
Plum tomatoes - 5
Cream cheese - bring to room temperature
Jumbo lump crab meat - pick out shells
Scallions - mince to yield 3/4 cup
Lime - zest and just entire lime
White Cheddar - grate
Monterey Jack - grate
Pickled jalapenos - drain
Fresh jalapenos - remove seeds and mince to yield 3 tbl
Tomatoes - seed, core and dice into small cubes
Yellow onion - mince to yield 1 cup
Avocado - pitted, peeled, and diced
Cilantro - mince
Preheat the oven to 375 degrees.
In a medium bowl, stir together the cream cheese, mayonnaise and sour cream until smooth. Gently stir in the crabmeat, scallions, chiles, lime zest, 2 tsp salt and 1 tsp pepper and set aside.
Distribute half of the corn chips on a large 12 x 18 x 2-inch ovenproof serving platter or sheet pan. Spoon half of the crab mixture over the chips in dollops and then sprinkle with half the Cheddar, half the Monterey Jack, and all of the pickled jalapenos. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top. Bake for 20 to 30 minutes, until the cheese is melted and bubbling.
Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, fresh jalapeno pepper, lime juice, 1 tbl olive oil, avocado, cilantro and 1 tsp salt. Spoon onto the nachos, sprinkle with extra lime juice and serve hot.