Ingredients

The following ingredients have 4 Servings
  • 4 large field or bell peppers
  • 2 red 1 yellow and 1 green
  • Olive oil cooking spray
  • Salt and pepper
  • 3 large ears corn on the cob
  • 3 tablespoons butter
  • 2 large jalapeños
  • finely chopped
  • 1 small red onion or 2 fat shallots
  • finely chopped
  • 4 cloves garlic
  • chopped
  • 2 tablespoons chopped thyme
  • 4 spring onions or scallions
  • whites and light greens chopped
  • Juice of 2 limes
  • divided
  • 1 pound lump crabmeat
  • Cayenne pepper sauce
  • to taste (I use Red Hot)
  • 1 tablespoon Old Bay Seasoning
  • 1 1/2 cups shredded Pepper Jack
  • 1 1/2 cups shredded yellow cheddar
  • Shredded iceberg or gem lettuce
  • EVOO – Extra Virgin Olive OIl
  • for drizzling
  • Chopped cilantro
  • 1 avocado
  • Juice of 1 lime
  • 1 cup crema
  • Salt
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • A small handful each chives and dill

Instruction

  • Cut peppers lengthwise into quarters and seed; finely dice 2 of the quarters and reserve for corn and crab filling
  • Cut each remaining quarter pepper into 3 chip-shaped triangles
  • Arrange the pepper “chips” on a baking sheet, spray lightly with cooking spray and bake at 500°F for 7-8 minutes; remove from oven and season with salt
  • Invert a small bowl in a large bowl and stand the ears of corn on the small bowl to scrape kernels from cob and collect them
  • Heat a skillet over medium-high heat, melt butter and sauté corn, chopped red peppers, jalapeños, onions or shallots, and garlic
  • Season with salt, pepper and thyme, and cook 5 minutes to soften
  • Add spring onions or scallions, and juice of 1 lime; remove pan from heat
  • Run your fingers through the crab to check for shells then season with hot sauce and Old Bay Seasoning; combine with corn
  • Top pepper chips with the corn and crab mixture, really mounding it up
  • Cap it all off with the cheeses then place back in oven a couple of minutes to melt
  • In a food processor, blend crema ingredients and place in small bowl or squirt bottle
  • Toss lettuce with some lime juice, EVOO salt, pepper and cilantro
  • Arrange salad on plates then top with several pepper nachos and some Dill and Chive Avo-Crema
  • MORE: New York Deli Nachos Nachos Rellenos Blue Chilaquiles Verde with Eggs