Lowcountry style nachos

Ingredients:

• 2 tablespoons unsalted butter
• 2 tbsp. premium flour
• 1 cup whole milk + more as needed
• 700 g white American cheese, diced
• 220 g Monterey Jack cheese, diced
• 1/2 cup finely chopped jalapeño (remove seeds), optional
• 900 g medium shrimp, peeled and deveined
• 2 tbsp. l. olive oil
• 2 tsp seafood seasoning
• 2 cloves garlic, crushed
• 340 g lump crab meat, sorted to remove any shell fragments or cartilage
• 1 bag (300 g) tortilla chips
• 0.5 cup chopped green onions
• 0.5 cup chopped cilantro

Preparation:

1. In a medium saucepan over medium heat, melt the butter. Add the flour and stir until smooth. Continue stirring for 1 minute, being careful not to burn the mixture. Gradually pour in the milk and cook, stirring frequently, until it barely begins to bubble around the edges of the pan, about 5 minutes. Remove the pan from the heat, add the American and Monterey Jack cheeses, and stir until the cheese melts. Stir in the jalapeños. If the sauce is too thick, add more milk, 1 tablespoon at a time. Season with salt and pepper to taste and keep the cheese sauce warm.
2. In a medium bowl, combine the shrimp, 1 tablespoon oil, seafood seasoning, and garlic. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp and cook, stirring occasionally, for 3 minutes. Add the crabmeat and cook, stirring occasionally, until the shrimp are pink and cooked through and the crabmeat is heated through, about 2 minutes more.
3. Place a layer of tortilla chips on a serving platter. Top with some shrimp and crab mixture and drizzle with a little cheese sauce. Repeat with a second layer of chips, shrimp and crab mixture, and cheese sauce (you can have as many layers as you like). Sprinkle with green onions and cilantro and serve immediately.