Rich and Creamy Shrimp Nachos |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Great recipe promoting Mexican cheese from the California Milk Advisory Board. You can save 50 calories per serving by omitting the mayonnaise and only using 1/3 cup Cotija cheese (instead of the 3/4 cup). Really pretty if you use the red tortilla chips, too. Enjoy! Ingredients:
2 cups grated queso blanco (or a mixture of queso blanco and monterrey jack) |
1/3 cup mayonnaise |
4 ounces cooked shrimp, coarsley chopped |
1/4 cup minced green onion |
1 chipotle chile in adobo, pureed and strained (i really like jalapenos for this, too) |
1 tablespoon chopped fresh cilantro |
1/2 teaspoon grated lime zest |
1/4 teaspoon ground cumin |
salt, to taste |
fresh ground pepper, to taste |
3/4 cup grated cotija cheese |
30 large flat tortilla chips |
30 fresh cilantro leaves (i just chop mine) |
Directions:
1. Preheat broiler.
2. In a medium bowl, stir together queso blanco, mayonnaise, shrimp, onions, chipotle puree, chopped cilantro, lime zest, and cumin. Season with salt and pepper.
3. Spread about 1 Tablespoon mixture onto each tortilla chip and place on a baking sheet.
4. Broil until mixture begins to brown, about 1 minute.
5. Sprinkle each nacho with a generous teaspoon of Cotija cheese.
6. Place a cilantro leaf on each nacho (or sprinkle w/ chopped cilantro) and serve immediately.
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