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  • 40minutes
  • 2340calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 ounces butter

  2. 2 1/2 ounces flour

  3. 1 cup water

  4. 1 teaspoon lobster base

  5. 1 1/2 teaspoons garlic salt

  6. 1/2 teaspoon Tabasco sauce

  7. 2 1/2 teaspoons cumin

  8. 1 cup American cheese , grated

  9. 1 cup heavy cream

  10. 1 cup sour cream

  11. 8 ounces tiny cooked shrimp, peeled

  12. 8 ounces imitation crabmeat

  13. 2 tablespoons diced jalapenos

  14. 1/2 cup sharp cheddar cheese , grated

  15. 1/2 cup monterey jack cheese , grated

  16. 1/4 cup green onion , sliced

  17. 1/2 cup salsa

  18. 1/2 cup sour cream

  19. 10 ounces tortilla chips , restaurant style

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees.

  2. In a large skillet over medium heat melt butter.

  3. Whisk in butter, making a roux.

  4. Dissolve lobster base, garlic salt and Tabasco sauce in water, whisking into roux, stirring constantly until sauce becomes thick.

  5. Stir in American cheese until completely melted.

  6. Stir in heavy cream and sour cream until well blended.

  7. To assemble:.

  8. Arrange tortilla chips onto 2-3 oven safe plates.

  9. Take 1 and 1/2 cups of the nacho cheese base and pour into a microwave safe bowl.

  10. Add the shrimp, imitation crab and chilies, stirring well.

  11. Microwave on high for about 30 seconds if mixture is not hot.

  12. Pour evenly over plates of tortilla chips.

  13. Sprinkle on cheeses and green onions.

  14. Place in preheated oven for 4-5 minutes, or until cheese is bubbly and melted.

  15. Serves 2-3.

  16. Reserve remaining nacho sauce base in fridge for another batch.

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