INGREDIENTS
2
Six-ounce cans Lump crab meat
1 lb
Shrimp, medium
1/4 cup
Cilantro
1
Large clove Garlic
1/4 cup
Green onions
1 tsp
Jalapeno
1 tsp
Chili powder
1/4 tsp
White pepper
1/2 tsp
Cumin
9 oz
Tortilla chips
1 tbsp
Butter, unsalted
1 cup
Cheddar cheese
2 1/2 cups
Monterrey jack cheese
1 cup
Shamrock farmspremium sour cream