Ingredients

The following ingredients have 8 Servings
  • 9 ounces tortilla chips (choose a sturdy chip)
  • 2 1/2 cups shredded Monterrey Jack cheese (divided)
  • 1 cup shredded cheddar cheese
  • 1 Tablespoon unsalted butter
  • 1 large clove garlic (minced)
  • 1 pound medium shrimp (peeled and deveined)
  • 12 ounces lump crab meat (drained)
  • 1 teaspoon minced jalapeno
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon white pepper
  • 1 cup sour cream (or Greek yogurt)
  • 1/4 cup sliced green onions
  • 1/4 cup chopped cilantro

Instruction

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
  • Melt butter in a large skillet over medium heat. Add the garlic and cook for one minute.
  • Add the shrimp and crab meat to the pan and cook until the shrimp turns pink, 4 to 5 minutes.
  • Sprinkle the jalapeno, cumin, chili powder, and white pepper over the shrimp and crab, stir to coat.
  • Stir in the sour cream.
  • Add 1 cup of Monterrey Jack cheese. Cook while stirring until the cheese melts.
  • Stir in the green onions and cilantro, then remove from heat and set aside.
  • Spread tortilla chips evenly across the baking sheet.
  • Sprinkle 1 1/2 cups of Monterrey Jack and 1 cup of cheddar cheese over the tortilla chips.
  • Place baking sheet in the oven and bake until until the cheese is melted and bubbling, about 3 minutes.
  • Pour the seafood mixture evenly over the nachos.
  • Garnish with additional cilantro, green onions, diced tomatoes, sour cream, and/or sliced jalapenos if desired.