Super Bowl Worthy Nachos

In case you've been living under a rock for the past two weeks, this Sunday is Super Sunday. The Bears and Colts will battle it out for football supremacy. To become a champion, however, you must bring your A-game. That goes for hosts too. So don't try and pawn off your wimpy cheese and chips nachos. Go for something bigger, er Super! This article offers several recipes for the ultimate nacho experience. We've pasted one of the more interesting recipes below. Click here for the full article with all the recipes.

CREAMY CRAB NACHOS
Yield:6 servings
6 ounces cream cheese, room temperature
4 ounces asadero or Monterey Jack cheese, grated
1/4 cup sour cream
1 pickled jalapeño, minced, plus 1 to 2 tablespoons pickling liquid from jar of pickled jalapeños; see cook's notes
1 garlic clove, minced
1/4 teaspoon cumin seed, toasted and ground
8 ounces cooked frozen crab, picked over well to removed any shell
Optional: 1/2 cup sliced artichoke hearts
5 ounces tortilla chips, about 3 dozen chips
1 pickled jalapeño, thinly sliced
Garnish: minced green onion tops
Cook's notes: Use caution when working with fresh chilies; wash work surface and hands thoroughly upon completion and do NOT touch face or eyes.

Procedure:
1.Heat oven to 400 degrees.
2.In bowl, mix cheeses, sour cream, jalapeño and pickling liquid, garlic and cumin. Add crab and artichokes, if desired, and stir to combine. Mixture can be prepared several hours ahead and refrigerated. Bring to room temperature before assembly.
3.Spread each chip with layer of crab mixture. Place chips on heatproof baking dish or platter. Sprinkle with sliced jalapeño. Bake 5 minutes in preheated oven, or until cheese melts and is bubbly.
4.Garnish with green onion tops and serve immediately.
Nutritional information (per serving): Calories 568 (68 percent from fat), protein 10.1 g, carbohydrates 39.9 g, fat 42.9 g (saturated 11 g), cholesterol 56 mg, sodium 781 mg, fiber 2.4 g
Source: adapted from "The Border Cookbook" by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, $21.95)