Uncle Bubba'S Seafood Nachos

• 1 (16 ounce) bag corn tortilla chips
• 2 cups sharp cheddar cheese, shredded
• 2 cups monterey jack pepper cheese, shredded
• 1 tablespoon butter
• 1 garlic clove, minced
• 8 ounces 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 teaspoon 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
• Pico de Gallo
• 1 large tomatoes, 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.

corn tortilla chips, cheddar cheese, pepper cheese, butter, garlic, lump crabmeat, shrimp, heavy cream, garlic powder, parmesan cheese, salt, iceberg lettuce, pico de gallo, peppers, sour cream, tomatoes, white onion, cilantro, salt

Taken from www.food.com/recipe/uncle-bubbas-seafood-nachos-432244 (may not work)