Happy Cinco De Mayo! For those of you staying at home tonight instead of basking in the sun on some fabulous patio here is a superb nacho recipe to try out. I was introduced to it by my mother-in-law, Nancy, and made a few tweaks to it to suit my taste. Feel free to add your own spin to it as well!
I tablespoon olive oil
1 lb cooked shrimp
1 lb crabmeat
1 cup shredded chicken (I used a rotisserie)
1 teaspoon minced garlic
3 teaspoons cumin
1 4 oz can diced green chiles
1 small bell pepper diced
3/4 cup sour cream
3 cups shredded cheese
1 bag tortilla chips
1 cup cherry tomatoes
Heat oil in a large nonskillet over medium heat. Add bell pepper and cook until soft. Add in shrimp, chicken, garlic, amd green chiles. Saute 1 minute.
Combine mixture in a large bowl with sour cream , crab and 2 cups of cheese.
Spread one layer of chips on a large baking sheet lined with aluminum foil. Top with half of the mixture. Add another layer of chips and top with remaining mixture. Sprinkle with one cup of cheese.
Broil 5 minutes then remove from heat. Bake longer if cheese needs further melting. Top with diced tomatoes and avacados. Serve with rice. Enjoy!