A delightful twist on classic nachos, featuring a zesty seafood blend and fresh toppings.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal cheese melting.
In a mixing bowl, combine the cooked shrimp, lump crab, low-fat sour cream, diced green chilies, chili powder, ground cumin, and salt. Mix until well blended.
Ensure the seafood is well-drained to avoid excess moisture.
Spread the tortilla chips evenly across the bottom of a baking dish.
Use a single layer of chips for even topping distribution.
Spoon the seafood mixture over the tortilla chips, spreading it evenly.
Distribute the mixture evenly to ensure every chip gets a bit of topping.
Top with chunky salsa, shredded cheddar cheese, sliced black olives, and chopped scallions.
Layer the toppings in the order listed for the best presentation.
Bake in the preheated oven for 16 minutes or until the cheese is melted and bubbly.
Keep an eye on the oven to prevent overcooking.
Serve the nachos hot, garnished with additional scallions if desired.
Serve immediately to enjoy the crispness of the chips.
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