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!
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.