Serves 6 – 8

Ingredients

• 4 TBSP butter
• 4 TBSP flour
• 2 cups milk , warm
• 1 small can chopped green chiles,
• 1 ½ cups grated Pepper Jack
• 1/4 t sp cayenne pepper
• 1 bag blue corn tortilla , divided
• 1 lb lump crabmeat , divided
• 1 cup cooked fresh corn kernels,
• fresh or ca nned, divided
• 2 cups grated Cheddar , divided
• 1/4 cup scallions , chopped
• 3/4 cup sour cream
• 2 TBSP cilantro, chopped
• salsa

Directions

1. Preheat the oven to 400 °.
2. In a medium saucepan, melt the butter over medium -high heat and whisk in the flour . Cook, stirring constantly until butter and flour forms a paste, about 2 to 3 minutes. While continuing to whisk, slowly add the milk . Then a dd the green chiles and bring the sauce to a boil. Cook, stirring fre quently, until the sauce is thickened and bubbly , about 5 minutes. Add the pepper jack , cayenne , and a pinch of salt and pepper . Stir until the cheese is melted and the sauce is smooth. R emove from the heat and cover .
3. In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the crabmeat , corn , and cheddar cheese . Top with the remaining tortilla chips, crabmeat , and corn . Pour the hot cheese sauce over the crab and corn, and then evenly spread the remaining cheddar over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, about 8 to 10 minutes.
4. Garnish with the scallions , cilantro , and dollops of sour cream over top .
5. Serve with salsa.

Notes

• Instead of spending the money on real crab this is a recipe I will substitute imitation crab for real.