2 cups grated California Queso Blanco cheese (or California Monterey Jack)
1/3 cup mayonnaise
4 ounces cooked shrimp, peeled, deveined and coarsely chopped
1/4 cup minced green onions
1 chipotle chile in adobo sauce, pureed and strained
1 tablespoon chopped fresh cilantro leaves
1/2 teaspoon grated lime zest
1/4 teaspoon ground cumin
Salt and freshly ground pepper, to taste
3/4 cup grated California Cotija cheese
30 large, flat tortilla chips
30 fresh cilantro leaves
Instructions
Preheat broiler to 350 degrees F. In medium bowl, stir together Queso Blanco cheese, mayonnaise, shrimp, onions, chipotle puree, chopped cilantro, lime zest and cumin.
Season with salt and pepper. Spread about 1 tablespoon mixture onto each tortilla chip and place on a baking sheet.
Broil until mixture begins to brown, about 1 minute. Sprinkle each with a generous teaspoon of Cotija cheese.
Serving
Suggestions
Put a cilantro leaf on each nacho and serve immediately.
Originally Submitted
5/2/2008
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