Prep: 15 mins | Cook: 10 mins | Total: 25 mins | Servings: 20

I love nachos! Well, who doesn’t? In this particular recipe of nachos, what I love the most is the shrimp ingredient. This was my first time eating nachos that instead of the usual meat, it is shrimp. I had low hopes for this but clearly I was wrong. I think I love this recipe more compared to the meat ones. Be very generous with the cheese. Cheese gives the most flavor to this dish so make sure to put a lot! Anyway, I hope you all love this recipe. You all have an amazing day. Enjoy!


1 (14.5 ounces) package tortilla chips, or to taste

2 pounds shredded Monterey Jack cheese

1 ½ pound large peeled and deveined cooked shrimp, tails removed and shrimp quartered

1 cup mayonnaise

4 peppers chipotle peppers in adobo sauce, chopped

½ cup chopped fresh cilantro

¼ cup dried minced onion (such as McCormick® Coarse Grind Blend White and Green Onions)

1 ½ tablespoon ground cumin

¼ teaspoon ground black pepper


Step 1: Ready the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Line with aluminum foil a baking sheet.

Step 3: Arrange the tortilla chips into the lined baking sheet.

Step 4: In a large mixing bowl, add in the mayonnaise, Monterey Jack cheese, chipotle peppers in adobo sauce, minced onion, cilantro, black pepper, and cumin. Stir until well blended.

Step 5: Scoop the mixture and fill each tortilla chips with it.

Step 6: Place inside the preheated oven and bake for 3 minutes.

Step 7: Turn on the broiler and broil the nachos for 3 minutes or until the color looks slightly toasted or brown.

Step 8: Remove from the broiler and let it sit on a wire rack to cool for at least 2 minutes.

Step 9: Serve and enjoy!

Nutrition Facts: 

Per Serving: 387.1 calories; protein 20.1g 40% DV; carbohydrates 15g 5% DV; fat 27.7g 43% DV; cholesterol 111mg 37% DV; sodium 481.6mg 19% DV.