This is my most requested recipe to bring to get-togethers and there's always someone who hasn't had them who asks for the recipe. You can make it days ahead of time and have it out of the oven in just a few minutes when you need it. Add more chipotle peppers if you like it spicier. This recipe makes a lot, but it actually freezes well. I usually freeze half of it and have it another time. If you're making it for a party, though, bring it all because it will be gone!

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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

387 calories; protein 20.1g 40% DV; carbohydrates 15g 5% DV; fat 27.7g 43% DV; cholesterol 111mg 37% DV; sodium 481.6mg 19% DV. Full Nutrition

Reviews (23)

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29 Ratings
  • 5 star values: 26
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/22/2015
I'm the submitter of this recipe. I actually submitted this recipe six years ago. I had forgotten all about it when I got the email that it was published. Better late than never! Thank you, AllRecipes! Anyway, I do a couple of things a little differently now which I thought I would share. I now use a Colby Jack mixture of cheese instead of straight Monterey Jack. They're less greasy that way (not that this is health food by any means!). They unfortunately don't make the McCormick white and green minced onion blend anymore, but plain dried minced onions work just fine. Make sure to use the minced and not the white/green onion powder blend! And I now like to use the scoop tortilla chips because the mixture won't run off the chip. If not, try to find the thickest tortilla chip you can. They hold up better that way. Enjoy! Read More
(12)
Rating: 3 stars
01/17/2016
1-16-2016 ~Given the amount of cumin I'm happy with when I make guacamole, I knew from the get-go I would need to reduce it by half in this recipe. Good call, because even with just half the amount it still featured too prominently for me. I used fresh minced onion rather than dried and a 4-cheese Mexican blend rather than Monterey Jack. Hubs and I agree that this intriguing array of ingredients that led me to this recipe in the first place unfortunately got a little lost by the cumin. If I was to make these again, I'd reduce the amount even further, if not eliminate it altogether. Read More
(6)
Rating: 5 stars
12/18/2015
Everyone loved this appetizer recipe at Thanksgiving. It's so tasty and easy to make. The scoops are a wonderful idea and work perfectly. I assembled these at home and brought them with me and because they cook so quickly they are ready in no time. I actually got 2 cookie trays full from the recipe, so it makes a lot. I used shredded colby/cheddar cheese and monteray jack. Not greasy in the least. It says to quarter the shrimp but I must have had larger shrimp so I just cut them into smaller pieces. The combo of spices are excellent and you can taste everything working together....The adobo peppers, cilantro, cumin, parsley, minced onion with the cheese; and they look so great! Nice orange -color, green-speckled, cheesy mounded -over scoops with shrimp pieces peeking out. Winner! Read More
(4)
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Rating: 5 stars
03/17/2018
I made this almost exactly as posted, with a few adjustments. I’m not fond of adobe sauce/peppers, so I left them out. I used less cumin, even though I love cumin, and I added fresh squeezed lime. I added finely diced fresh jalapeño pepper to give it a little heat and I will make this again and again. Such a great way to have an appetizer without the fuss of chip and dip!! Read More
(3)
Rating: 5 stars
08/28/2016
I found it to be very flavorful. Great and rather easy. Next time I would cut down on the chipotle, but that would be my only adjustment. If you were serving this with beers, then the heat would be perfect. Depends on your crowd and occasion. Would make again! Read More
(2)
Rating: 5 stars
12/09/2017
Made this for dinner tonight! Turned out better than I expected it to, went with half of the amount of cumin as noted in other reviews and I think it was enough. Family ate it up and asked when I could make it again! Thank you for the great recipe!! Read More
(1)
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Rating: 5 stars
12/16/2019
Awesome! Just enough kick.. I believe you mean 2 cups of Monterey Jack cheese and not 2lbs. Will definitely make again! Read More
Rating: 5 stars
04/19/2020
These came out fantastic! My wife and I finished the entire batch. It was a bit on the spicy side but that's why they make margaritas. Will make again soon! Read More
Rating: 5 stars
05/06/2018
I made this recipe as written and my son s love it. It was a little spicy to me but I survived. Will make it again Read More