Recipe

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• 1 (16 oz) bag corn tortilla chips
• 2 cups sharp cheddar cheese, shredded
• 2 cups monterey jack pepper cheese, shredded
• 1 tbsp butter
• 1 garlic clove, 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 tsp garlic powder
• 2 cups parmesan cheese, grated
• salt & freshly ground black pepper
• 1 cup iceberg lettuce, shredded, for topping
• 1 cup pico de gallo, for topping
• 10 -12 pickled jalapeno peppers, for topping
• sour cream, for topping
• 1 large tomato, cored, seeded, and coarsely chopped
• 1 white onion, coarsely chopped
• 2 limes, juiced
• 1/4 cup chopped cilantro
• salt & freshly ground black pepper

• 1 Preheat the oven to 350 degrees F.
• 2 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.
• 3 In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the crabmeat, shrimp, and scallops and saute for 3 minutes.
• 4 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.
• 5 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.