The Border Cookbook's Creamy Crab Nachos

So although Aaron was freaked out by the name, and none of us were sure how these would be, we really liked them.  The boys and I gave these nachos a 9, and Aaron gave them an 8, but he also had them when they weren't warm anymore.  This meal is so super fast and easy, we loved it.

Each serving, and that is what is pictured, was 371 calories, and these are delicious.  I made just a few changes from the Border Cookbook's original recipe, but I pretty much followed it.  Here's what to do:

6 oz cream cheese

4 oz Monterey Jack cheese

1/4 c sour cream

1 chipotle chili in adobo sauce, chopped and seeded, and about 2 t sauce

1 garlic clove, minced

1/4 t cumin

8 oz Krab (imitation crab meat, but splurge on the real stuff if desired :))

6 oz tortilla chips

minced scallions for the top

tomatoes, avocados, and other toppings as desired

Preheat the oven to 400.  Mix all the ingredients, excluding the chips together.  This can be made ahead, and refrigerated until ready to bake.  Spread each chip with topping, cook them for 5 minutes on a cookie sheet.  Top with toppings and eat.