Pepper Nachos with Corn, Crab and Pepper Jack

by Rachael Ray 12:34 PM, May 11, 2017

Rachael Ray Show

Airing July 28, 2017

These nachos are gluten-free and pescatarian-friendly


For the nachos:
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
For the Dill and Chive Avo-Crema:
1 avocado
Juice of 1 lime
1 cup crema
1 clove garlic
1 teaspoon ground cumin
A small handful each chives and dill


This Show Has Not Aired.

Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

Serves 4
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