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Nacho Your Average Recipe for #NationalNachosDay: Ethan’s Crab Nachos

It’s #NationalNachosDay, and leave it to Culinary Council Member Ethan Stowell to delivery a recipe that adds a unique and sophisticated touch to standard nachos. This delicious dish includes mouthwatering crab and packs a punch with jalapeños. Game day will never be the same. Enjoy!

INGREDIENTS:
3/4 LB of crab
2 bags of tortilla chips
1/4 cup pickled jalapeños
2 avocados
8 oz shredded Mexican blend cheese
2 fresh jalapeños sliced
2 limes cut into wedges
1/2 cup Pico de Gallo
1 bunch chopped cilantro
Sliced black olives
1 bunch radishes sliced thin
1 cup baby heirloom tomatoes cut in half

DIRECTIONS:
Layer tortilla chips with cheese, crab and pickled jalapeños. Bake in over at 350 degrees until cheese melted, approximately 7-8 minutes. Remove and sprinkle on pico, tomatoes, fresh jalapeños, radishes. Top with cilantro and pieces of avocado. Place lime wedges around the dish for garnish.

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