Sarasota'S Seafood Nachos With Mango Salsa - cooking recipe

Ingredients

Nachos
16 ounces white tortilla chips
1 cup cheddar cheese, grated (I prefer a white cheddar)
1 cup monterey jack cheese, grated
2 cups monterey jack pepper cheese, grated
1/2 cup parmesan cheese, grated (more or less to taste)
Seafood and Base
8 ounces crabmeat (I get mine from the deli, but you can also use lump crab in the can)
1/2 lb shrimp, rough chopped
1/2 lb seafood, rough chopped (lobster or scallops or just use more shrimp or crab)
1 cup heavy cream
1 small jalapeno, ribs and seeds removed, fine diced (leave some of the ribs in if you want more heat)
2 shallots, fine diced
1 teaspoon minced garlic
1 tablespoon butter
1 teaspoon flour
1 pinch cumin
salt
pepper
Salsa
1 medium mango, peeled and fine chopped (you can also use a papaya as well)
1/4 cup red bell pepper, fine chopped
2 scallions, fine diced (white and green parts)
2 tablespoons fresh cilantro, fine minced
2 tablespoons fresh lime juice
1/2 teaspoon olive oil
salt
pepper
Toppings (these are optional)
avocado, diced (or guacamole)
tomatoes, diced
black olives, diced
iceberg lettuce, shredded
sour cream
lime, cut in wedges (to squeeze over the top)

Preparation

Pre-heat the oven to 350, middle shelf. I use a large 13x9\" pan or baking dish, but you can also make these in individual foil pouches as well and just set them on a baking sheet. Make sure to spray the pan or foil pouches with a non stick spray. I often line the casserole dish or pan with parchment for even easier clean up.
Mango Salsa -- In a small bowl, mix the mango, red pepper, scallions, cilantro, lime juice, olive oil, salt and pepper and toss well to combine. Set to the side, cover and refrigerate for 1-4 hours to combine the flavors. This is better made ahead, but not necessary.
Sauce -- In a medium size sauce pan, add the butter, garlic, shallots and cook 2 minutes on medium heat. Then add in the flour and whisk well until combined and cook another minute to get rid of the flour taste. Add in the cream and season with salt and pepper. Add in the shrimp, scallops or lobster, etc (any un-cooked seafood) and cook 2-3 minutes until done. Slowly add in the cream and cumin and bring to a medium heat. The sauce will begin to thicken. Add in the crab meat and lightly stir and reduce to low heat and just let it simmer. The sauce is done. Make sure to check for seasoning - salt and pepper if necessary. Next, the chips and cheese just take a few minutes.
Base -- As the sauce is cooking, spread 1/2 of the chips in the pan, dish or in the foil pouches and top with 1/2 of the monterey jack, pepper jack and cheddar cheeses. Bake 2-4 minutes until melted. Remove from the oven and top with 1/2 of the seafood sauce and add another layer of chips and the remainder of cheese and sauce, top with the parmesan and bake another 3-4 minutes.
Serve -- If I serve them in individual pouches I let each person garnish their own dish. But I do put a big spoon of the mango salsa and lime slice right on top of the melted cheese. If family style, I like to serve them over a big plate of shredded lettuce and then top with the mango salsa, sour cream, olives and a lime slice which happen to be my favorites. Just don't forget the mango salsa and feel free to use any toppings you like.
As I said, serve them as appetizers or as a main dish. Try some sliders on the side for a fun movie or game night with friends. A few beers or wine and dessert and you have a fun unique dinner. And it is really quick to make believe it or not. ENJOY!