Now, let’s get to the fun part—making these nachos! I love cooking because it’s like a dance; once you get the steps down, you can play around with the rhythm. Here’s how to do it:

1. Preheat your oven to 375°F (190°C). This step is crucial for getting those chips nice and crispy.
2. In a large bowl, combine the softened cream cheese, lump crab meat, shredded Monterey Jack cheese, sour cream, chopped green onions, soy sauce, garlic powder, Worcestershire sauce, black pepper, and paprika (if using). Mix until everything is well incorporated; you want that creamy goodness to envelop the crab.
3. On a large baking sheet, spread out the tortilla chips in a single layer. You want each chip to have its moment to shine!
4. Generously spoon the crab mixture over the chips, making sure to distribute it evenly. Don’t be shy—use it all!
5. Bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and slightly golden. The aroma will fill your kitchen, and you’ll be reminded of those comforting meals from your childhood.
6. Once out of the oven, let it cool for a minute. Garnish with fresh cilantro if desired, and serve immediately while it’s still warm and melty.