100g white crabmeat
1 tbsp chopped pickled jalapeños
1/4 red onion, finely chopped
10 cherry tomatoes, diced
1/2 avocado, diced
Small bunch of coriander, chopped
4 tbsp soured cream
1 lime, juiced
2 handfuls of white and purple tortilla chips
50g monterey jack cheese, grated
Hot sauce to serve
Heat the oven to 200C/fan 180C/gas 6.
Mix the jalapeños, red onion, tomatoes, avocado and half the coriander in a bowl.
Mix the crab, soured cream, lime juice and the rest of the coriander in a separate bowl.
Put the tortilla chips on a small baking sheet and sprinkle over the grated cheese.
Bake for 5 minutes until the cheese is melted.
Spoon the tomato salsa over the nachos, followed by the crab mix.
Drizzle over the hot sauce, to taste. Serve on the baking sheet and eat straight away.
Source: Olive Magazine
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