These Creamy Seafood Nachos are my new favorite appetizer! They are loaded with flavor and impossible to stop eating!
Ingredients
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
Instructions
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.
Notes
Medium sized shrimp were the perfect size, not too big and not too small. Feel free to use any size shrimp that you like, or have buried in your freezer.
If you purchase peeled and deveined shrimp, and grate your cheese ahead of time {or get the kids to do it for you} you will be enjoying these Creamy Seafood Nachos in no time!
You want a sturdy tortilla chip that can hold up to the weight of the toppings. Thin, fragile chips will not work well.
Why is the cheese on the bottom and not on top? Because I wanted to create a barrier between the chips and the creamy sauce. No one likes mushy chips!
