- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 small can chopped green chiles, drained
- 1 1/2 cups grated Pepper Jack
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 (9-ounce) bag blue corn tortilla chips (8 to 10 cups)
- 1 pound lump crabmeat
- 1 cup cooked fresh corn kernels, from about 2 small ears of corn
- 2 cups grated Cheddar
- 1/4 cup green onions, finely sliced
- 3/4 cup sour cream, for garnishing
- 2 tablespoons chopped fresh cilantro leaves, for garnishing
- Pico de Gallo, for serving 
- In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Pepper Jack, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
- Preheat the oven to 400 degrees F.
- In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the crabmeat, half of the corn, and half of the cheddar cheese. Top with the remaining tortilla chips, crabmeat, and corn. Pour the hot cheese sauce over the crab and corn, then evenly spread the remaining grated cheddar over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream and cilantro. Serve with the Pico de Gallo alongside.