Directions:
- 1.Cook shrimp until pink.
- 2.Make the cheese sauce by combining Monterey Jack, cheddar and cream cheese in a pot over a medium low heat.
- 3. Add milk to thin the sauce.
- 4.Preheat the oven to 350 degrees.
- 5. Place nacho chips in an oven safe dish.
- 6. Heat chips until crisp, approximately 5 to 7 minutes.
- 7.Prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion.
- 8.Assemble the nachos by spooning cheese sauce over the nachos.
- 9. Top with the pico de gallo and shrimp.
- 10. Garnish with sour cream and slices of fresh jalapeno peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.55 Kcal (551 kJ) | ||
| Calories from fat | 93.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.34g | 16% | |
|---|---|---|---|
| Cholesterol | 32.61mg | 11% | |
| Sodium | 237.25mg | 10% | |
| Potassium | 79.72mg | 2% | |
| Total Carbs | 4.24g | 1% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 5.63g | 11% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 138.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 236.59 Kcal (991 kJ) | ||
| Calories from fat | 167.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.59g | 16% | |
|---|---|---|---|
| Cholesterol | 58.66mg | 11% | |
| Sodium | 426.7mg | 10% | |
| Potassium | 143.37mg | 2% | |
| Total Carbs | 7.63g | 1% | |
| Sugars | 2.05g | 5% | |
| Dietary Fiber | 0.52g | 1% | |
| Protein | 10.12g | 11% | |
| Vitamin C | 8.1mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 249.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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