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Ingredients
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1 (14.5 ounce) package tortilla chips, or to taste
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2 pounds shredded Monterey Jack cheese
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1 ½ pounds large peeled and deveined cooked shrimp, tails removed and shrimp quartered
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1 cup mayonnaise
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4 chipotle peppers in adobo sauce, chopped
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½ cup chopped fresh cilantro
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¼ cup dried minced onion (such as McCormick® Coarse Grind Blend White and Green Onions)
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1 ½ tablespoons ground cumin
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¼ teaspoon ground black pepper
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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Spread tortilla chips onto the prepared baking sheet.
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Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
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Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.
Nutrition Facts (per serving)
387 | Calories |
28g | Fat |
15g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 20 | |
Calories 387 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 11g | 53% |
Cholesterol 111mg | 37% |
Sodium 482mg | 21% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 1g | 5% |
Total Sugars 1g | |
Protein 20g | 40% |
Vitamin C 2mg | 2% |
Calcium 395mg | 30% |
Iron 2mg | 12% |
Potassium 169mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.