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Seafood Nachos

By Bubba Hiers


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15



  • 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, chopped, muscle removed
  • 1 cup heavy cream
  • 1/2 teaspoon garlic powder
  • 2 cups grated Parmesan cheese
  • 1 cup iceberg lettuce, shredded, for topping
  • salt
  • freshly ground black pepper
  • 1 cup pico de gallo,
  • 10 to 12 pickled jalapeño slices, for topping
  • sour cream, for topping


Preheat the oven to 350 °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 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, jalapeños and a large dollop of sour cream. Serve immediately.