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Seafood Nacho's

Fish Fish

Seafood Nacho's

1 large (16-ounce) bag corn tortilla chips

2 cups shredded sharp Cheddar

2 cups shredded Monteray Jack Pepper Cheese

1 tablespoon butter

1 /2 teas garlic powder ,

1/2 pound lump crabmeat or imitation

1/2 pound shrimp chopped up,

1/2 pound scallops,

1 cup heavy cream

1/2 teaspoon garlic powder

2 cups grated Parmesan

Salt ,ground black pepper.

1 cup shredded iceberg lettuce, for topping 1 cup salsa, jalapeno slices, for topping Sour cream, for topping
Preheat the oven to 350 degrees F.
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 with garlic powder 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, salsa, jalapenos, and sour cream. Serve immediately.

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