Rating: 4.5 stars
19 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

What better way to 'fiesta' than with this beautiful plate of alternative nachos? This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don't end up with a plate containing one giant nacho that you have to pull apart.

Recipe Summary

cook:
5 mins
total:
25 mins
prep:
20 mins
Servings:
15
Yield:
50 nachos
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.

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  • Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.

  • Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.

  • Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.

  • Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.

  • Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.

  • Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

Cook's Notes:

You can use any cheese you want; you are the boss of your cheese choices!

You can substitute avocado-cream sauce with chopped avocado and a few dollops of sour cream if you like.

Nutrition Facts

209 calories; protein 12.5g; carbohydrates 6.3g; fat 14.9g; cholesterol 82.4mg; sodium 277.7mg. Full Nutrition
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