Seafood Nachos

[Roxy]

Seafood Nachos:

 

1-(16-oz.) Bag Tortilla Chips

2 Cups Shredded Sharp Cheddar Cheese

2 Cups Shredded Pepper Jack Cheese

1 T. Butter

1 Clove Garlic, Minced

8-oz.s Lump Crabmeat, Picked Clean Of Shells, Chopped

1/2 lb. Shrimp, Boiled, Peeled, Deveined and Tails Removed, Chopped-(Use l b. Shrimp, If Not Using Scallops)

1/2 lb. Scallops, Muscle Removed, Chopped

1 Cup Heavy Cream

1/2 Tsp. Garlic Powder

2 Cups Grated Parmesan Cheese

Salt and Freshly Ground Black Pepper

1 Cup Shredded Iceberg Lettuce, For Topping

1 Cup Pico De Gallo, For Topping

10 to12 Pickeled Jalapeno Slices, For Topping

Sour Cream, For Topping

 

Preheat the oven to 350 degrees.

In a large baking pan or cast iron pan place a layer of the tortilla chips and cover with the shredded Cheddar and Pepper Jack cheeses. Bake the chips for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.

In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the crabmeat, shrimp, and scallops and saute for 3 minutes.

 

Add the cream, garlic powder, Parmesan, salt and pepper, to taste, to the seafood and stir for 2 to 3 minutes, until the sauce has thickened.

Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, Pico De Gallo, Jalapenos, and a large dollop of sour cream.

[Bradr]

Oh. My. Goodness.

 

I must have this now! :salivating uncontrollably: