Crab nachos

Ingredients:

• 170 g of cream cheese at room temperature
• 0.5 cups of quality mayonnaise
• 1/4 cup sour cream
• 340 g fresh lump crab meat
• 3/4 cup chopped green onions (4–5 greens)
• 1 can (120g) diced green chili peppers
• Grated zest of 1 lime
• 340 g of firm yellow corn chips
• 170 g freshly grated sharp white cheddar
• 170 g freshly grated Monterey Jack cheese
• 110 g pickled jalapeño rings, drained
• 5 large plum tomatoes, seeded, cored and finely diced
• 1 cup chopped yellow onion
• 3 tablespoons finely chopped fresh jalapeno peppers, seeded
• 2 tablespoons freshly squeezed lime juice
• 1 tbsp. quality olive oil
• 1 large ripe avocado, peeled and cut into 0.8cm cubes
• 3 tablespoons chopped fresh parsley or cilantro
• Juice of half a lime for serving

Preparation:

1. Preheat oven to 190°C.
2. In a medium bowl, combine the cream cheese, mayonnaise, and sour cream until smooth. Gently toss with the crab meat, green onions, chili, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper and set aside.
3. Place half the corn chips on a large (12 x 18 x 2-inch) ovenproof serving platter (or baking sheet). Spoon half the crab mixture onto the chips, then sprinkle with half the cheddar, half the Monterey Jack, and the pickled jalapeño. Sprinkle with the remaining chips, then spread the remaining crab mixture and cheese on top. Bake for 20–30 minutes, until the cheese is melted and bubbly.
4. Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon the topping onto the nachos, drizzle with lime juice, and serve hot.