Seafood Nachos

[Roxy15]

Seafood Nachos:

 

1-(16-oz.) Bag Corn 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 & Tails Removed, Chopped

1/2 lb. Scallops, Muscle Removed, Chopped

1 Cup Heavy Cream

1/2 Tsp. Garlic Powder

2 Cups Grated Parmesan Cheese

Salt & Freshly Ground Black Pepper

1 Cup Shredded Iceberg Lettuce, For Topping

1 Cup Pico de Gallo, For Topping

10-12 Pickled 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 Sharp Cheddar Cheese and Shredded Pepper Jack Cheese. 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 crabmeat, shrimp, and scallops and sauté for 3 minutes.

 

Add the cream, garlic powder, Parmesan Cheese, salt and pepper, to taste, to the seafood and stir for 2-3 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.

 

Pico de Gallo:

 

1-1/2 Cups Seeded, Diced Tomatoes

1/4 Cup Diced Red Onin

1 T. Diced Jalapenos

1 T. Minced Garlic

Juice Of 2 Limes

1 T. Cilantro, Plus Extra For Garnish

Salt & Pepper, To Taste

 

In a bowl, combine all ingredients.