Crab, Pineapple & Black Bean Nachos

This is it. The final weekend of playoff games before the big show. And what do you want to eat while watching the best four teams go head-to-head? Nachos, of course. Here’s a dish that could easily qualify as dinner during halftime, or be served as an app for a larger group. Florida doesn’t have a team in the running, but that doesn’t mean we shouldn’t bring bright, Florida flavors into the mix. Never heard of fresh crab on your nachos? Nor pineapple? Get ready to be wowwed! The crispy chips, briny seafood, and sweet-tart pineapple are a combo you won’t soon forget. I’ve tossed in some black beans, cilantro, and chili for flavor and spice, and layered it all with a mild cheese to let the flavors shine through. Remember, the key to good (= not soggy) nachos is all about the layering (see tips in recipe), and be sure to add the sour cream just before devouring.

Ingredients

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Quick & Easy

Crab, Pineapple & Black Bean Nachos
Print Recipe
5 from 2 votes

Crab, Pineapple & Black Bean Nachos

Prep Time10 mins
Cook Time10 mins
Servings: 4 as dinner, more if serving as an app

Ingredients

  • 1 8- ounce bag tortilla chips
  • 8 ounces fresh crab meat
  • cup diced fresh not canned, pineapple
  • 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

Instructions

  • Preheat the oven to 325. In a large cast iron skillet, baking dish or sheet pan, evenly spread half of the chips.
  • In a bowl, mix together the black beans, onion, cilantro and chili. Stir and season to taste with the salt and the cumin.
  • Scatter half of the black bean mixture, then half of the cheese. Top 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. Remove from the oven and drizzle the sour cream over top. Serve immediately.

Tips & Tricks

  • 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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