Crab And Shrimp Nachos - cooking recipe

Ingredients

vegetable oil
10 (6-inch) corn tortillas
2 Tbsp. butter
1/2 lb. shrimp, shelled, deveined and chopped
1/2 lb. crabmeat (claw or special grade)
1 (8 oz.) carton sour cream
1/2 tsp. cumin seed, toasted and crushed
1/8 tsp. salt or to taste
3 c. grated Chihuahua or Monterey Jack cheese
10 pickled jalapeno chilies, seeded and sliced
salsa

Preparation

In a large skillet, heat oil to a depth of one-half inch.
Cut the tortillas in quarters and fry each piece for a few seconds or until crisp.
Drain on paper towels.