Seafood Nachos With Pico de Gallo

[Roxy15]

Seafood Nachos:

 

1-(16-oz.) Bag Corn Tortilla Chips

2 Cups-(8-oz.s) Shredded Cheddar Cheese

2 Cups-(8-oz.s) Shredded Pepper Jack Cheese

1 T. Butter

1 Clove Garlic, Minced

8-oz.s Crab Meat, Picked Clean Of Shells

1/2 lb. Shrimp, Boiled, Peeled, Deveined, & Tails Removed, Chopped

1/2 lb. Scallops, Muscle Removed, Chopped

***If You Don’t Care For Scallops, Use More Shrimp and Crab Meat

1 Cup Heavy Cream

16-oz.s Grated Parmesan Cheese

1/2 Tsp. Salt

1/2 Tsp. Ground Pepper

1/2 Tsp. Garlic Powder

1 Cup Shredded Iceberg Lettuce

1 Cup Pico de Gallo

10-12 Pickled Jalapeno Slices

Sour Cream

 

Pre-Heat the oven to 375 degrees.

 

In a large baking pan, place a layer of the Tortilla Chips and cover with the Shredded Cheddar and Pepper Jack Cheeses.

 

Bake the chips for 2-3 minutes, or until the cheeses are melted.

 

Remove the dish from the oven and set aside.

 

In a large sauté pan over medium-high heat, melt the butter and sauté the garlic until soft.

 

Add the Crab Meat, Shrimp, and Scallops and sauté for 3 minutes.

 

Add the cream to the seafood and stir for 2-3 minutes, until the sauce has thickened.

 

Add the Parmesan Cheese and stir to combine.

 

Remove the seafood mixture from the heat, stir in the Salt, Pepper and Garlic Powder and pour on the Tortilla Chips.

 

Top the Nachos with Shredded Lettuce, Pico de Gallo, Jalapenos and a large dollop of Sour Cream.

 

Pico de Gallo:

 

5 Medium-Size Garden Tomatoes, Peeled, Seeded & Chopped

1 Medium-Size Green Bell Pepper, Diced

1 Medium-Size Red Bell Pepper, Diced

1 Large Red Onion, Diced

1 Jalapeno, Seeded & Finely Minced

1 Cup Diced Canned Pineapple, Draned

1 T. Texas Pete Hot Sauce

1 Tsp. Grated Lemon Zest

1 Tsp. Fresh Lemon Juice

1 Tsp. Grated Lime Zest

1 Tsp. Fresh Lime Juice

1 T. Honey

1/4 Cup Chopped Fresh Cilantro

 

In a large bowl, mix together all of the ingredients until well combined.

 

Serve immediately or refrigerated, covered, until needed.

 

***You can store Pico de Gallo in a sealed container and refrigerate up to a week.