Recipe courtesy of Bubba Hiers
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25 min
10 min
15 min
4 to 6 servings



Preheat the oven to 350 degrees 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 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.

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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