Lunch: Uncle Bubba's Seafood Nachos

A cheesy appetizer packed with seafood and flavor.

Ingredients

1 (16 oz) bag tortilla chips
2 cups sharp cheddar cheese, shredded
2 cups pepper Jack cheese, shredded
1 tablespoon butter
1 clove garlic, minced
8 oz lump crabmeat, picked clean of shells, chopped
1/2 lb shrimp, boiled, peeled, deveined, and tails removed, chopped
1/2 lb scallops, muscle removed, chopped
1 cup heavy cream
1/2 teaspoon garlic powder
2 cups Parmesan cheese, grated
1 cup iceberg lettuce, shredded, for topping
salt
black pepper, freshly ground
1 cup pico de gallo, for topping
10 to 12 slices pickled jalapeño slices, for topping
sour cream, for topping

Instructions

Preheat the oven to 350 °.
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 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, 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. Serve immediately.

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