Blackened Seafood Nachos Recipe
Choice of blackened seafood over spicy Pepper Jack cream sauce and mozzarella cheese covered tortilla chips. Topped with lettuce, a scoop of guacamole, and pico de gallo.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Instructions
- 1
Prepare the Blackened Seafood
In a skillet, heat olive oil over medium-high heat. Season shrimp and fish with Cajun seasoning and any additional spices to taste. Cook the seafood for 2-3 minutes on each side until blackened and cooked through. Remove from heat and set aside.
- 2
Make the Spicy Pepper Jack Cream Sauce
In a saucepan, heat the heavy cream over medium heat. Stir in Pepper Jack cheese until melted and smooth. Add spices to taste and mix well. Remove from heat.
- 3
Assemble the Nachos
On a large baking tray, layer the tortilla chips. Drizzle the spicy Pepper Jack cream sauce over the chips, followed by the mozzarella cheese. Top with the blackened seafood mixture.
- 4
Bake the Nachos
Preheat the oven to 350°F (175°C) and bake the nachos for about 10-15 minutes or until the cheese is melted and bubbly.
- 5
Add Toppings
Remove from the oven and top with shredded lettuce, a scoop of guacamole, and pico de gallo.
- 6
Serve
Serve immediately while hot and enjoy your Blackened Seafood Nachos!
