Recipes from Mexico :: Mexican Appetizers and Snacks
6 oz. cream cheese (at room temperature)
4 oz. Monterey jack cheese, grated
1/4 c. sour cream
1 pickled jalapeño, minced, plus
1 to 2 Tbsp. pickling liquid from jar
1 garlic clove, minced
1/4 tsp. cumin seeds, toasted and ground
8 oz. crabmeat, fresh or frozen
1/2 c. sliced artichoke hearts (optional)
3 dozen tortilla chips
1 pickled jalapeño, sliced thin
Minced scallion tops (for garnish)
Preheat oven to 400 degrees fahrenheit.
In a bowl, mix together cheeses, sour cream, jalapeño, 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 and distribute the sliced jalapeño over everything. Bake for about 5 mins., until the cheese is melted and a little bubbly.
Scatter scallion tops over the nachos and serve immediately.
