CHEESY, MELTY SHRIMP NACHOS

by Sheryl

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

For someone who loves shrimps and all kinds of seafood, these cheesy and melty shrimp nachos are perfect. This is the next big star on your next Taco Tuesday, with excellent flavour and texture, I am pretty sure that everyone will go gaga over this mouthwatering dish. Ready in under 20 minutes with a few pantry essentials, this dish is a keeper. A must-try!

Ingredients

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

HOW TO MAKE CHEESY, MELTY SHRIMP NACHOS

Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.

Step 2: Use aluminium foil to line a baking sheet.

Step 3: Into the prepared baking sheet, arrange the tortilla chips.

Step 4: Mix the mayonnaise, Monterey Jack cheese, chipotle peppers in adobo sauce, minced onion, cilantro, black pepper, and cumin in a large mixing bowl until incorporated.

Step 5: Add scoops of the mixture to fill the tortilla chips.

Step 6: Bake in the preheated oven for about 3 minutes.

Step 7: Adjust the oven to broil and broil the nachos for 3 minutes more or until a bit toasted or brown.

Step 8: Once done, take the nachos out of the oven and allow to cool for at least 2 minutes on a wire rack before serving. 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.

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