SEAFOOD NACHOS

Steps:

• In one 8" cake tin or pie tin per person, warm tortilla chips in a 200 degree oven while preparing the remaining ingredients. Toss calamari and shrimp first in a milk bath, then in flour, salt, pepper, cumin, and baking powder. In a large skillet melt butter, add & heat olive oil, and saute seafood at high heat until almost cooked through. Add crab meat and continue until calamari and shrimp are fully cooked and crab is warm. Drain and set aside. Wipe all oil from the pan with a paper towel, and return it to high heat. Add the seafood and saute for 1 1/2 minutes. Add 3/4 C. of Green Salsa and continue to saute until seafood is crispy. Remove from heat, cover, and set aside. Sprinkle remaining Green Salsa and mix of minced onions/tomatoes/chopped cilantro over each tin of chips, and spread grated Jack cheese over the top. Put pans under broiler until cheese is mostly melted, but not browned. Spread seafood over the top of the cheese/chip mix, and sprinkle with crumbled Cotija cheese. Broil until cheeses are melted and slightly browned. Top with avocado cubes and sour cream. Garnish with a sprig of Cilantro Serve in tins on a chargers or buffet plates.