Crab, Pineapple & Black Bean Nachos

For a different take on nachos, try these with their bold flavors of crab, pineapple and jalapeño. While certainly not a traditional protein topper, if you enjoy crabmeat, you’ll love the freshness they lend to an otherwise heavy dish. Serve as an appetizer, or even as a non-traditional main when paired with a salad or soup.

Crab, Pineapple & Black Bean Nachos

Prep Time 10 minutes
Cook Time 10 minutes
For a different take on nachos, try these with their bold flavors of crab, pineapple and jalapeño. While certainly not a traditional protein topper, if you enjoy crabmeat, you'll love the freshness they lend to an otherwise heavy dish. Serve as an appetizer, or even as a non-traditional main when paired with a salad or soup.
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Servings 4 as dinner, more if serving as an app

Ingredients
 

  • 8- ounce bag tortilla chips
  • 8 ounces fresh crab meat
  • cup diced fresh pineapple, not canned
  • 1 can black beans, rinsed and drained
  • ¼ cup chopped white onion
  • ¼ cup chopped cilantro
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 2 large jalapeno chils, seeded and chopped
  • 8 ounces shredded Monterey jack cheese
  • 2 tablespoons sour cream mixed with 1 teaspoon lime zest and 1 tablespoon lime juice
  • 1 lime

Instructions
 

  • Preheat the oven to 325. In a large cast iron skillet, baking dish or sheet pan, evenly spread half of the chips.
  • Mix together the black beans, onion, cilantro, cumin and chili in a medium bowl. Stir and season to taste with the salt or more of the cumin if you like a stronger cumin flavor.
  • Scatter half of the black bean mixture, then half of the cheese on top of the chips. Then, layer with half of the crab and half of the pineapple (leaving out any accumulated liquid). Repeat layering with the remaining chips, beans, cheese, and crab and pineapple.
  • Place in the oven for 10 minutes, until the cheese is melted.
  • While the nachos are baking, mix the sour cream with a teaspoon of zest from the lime and about a tablespoon of juice.
  • Remove the nachos from the oven and drizzle the sour cream over top. Serve immediately with lime wedges on the side.

Notes

  • The way to avoid soggy nachos is to layer the toppings, such that the cheese acts as a barrier from any moist ingredients. In this recipe, the crab and the pineapple go on top of the Monterrey jack, keeping any excess moisture off of the chips.
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