There is usually someone who asks for the recipe who has not eaten them, but this is the dish I am most frequently asked to bring to gatherings. When you need it, you can quickly prepare it days in advance and take it out of the oven. If you prefer it hotter, add extra chipotle peppers. Although this recipe yields a lot, it freezes well. I often freeze half of it for later use. But if you are making it for a gathering, bring everything since it will not last long!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 (14.5 ounce) package tortilla chips, or to taste
- 2 pounds shredded Monterey Jack cheese
- 1 ½ pounds large peeled and deveined cooked shrimp, tails removed and shrimp quartered
- 1 cup mayonnaise
- 4 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 tablespoons ground cumin
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- 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
| Calories | 387 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 11 g |
| Sodium | 482 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I tweaked it to just add the shrimp and other unusual nacho ingredients to the basic nacho components. Raves!!
I loved the recipe! I will say that the shrimp I used was already marinated for fajitas so I’m sure that added to the flavor and I didn’t cook it with the chips because I burned the chips the first time. I just made it kind of like a dip the second time and the many times after that. All other instructions were followed and it’s always a hit. Like a stuff your face as fast as you can to get more before someone else does hit.
I made this recipe for my recent holiday party and they were a tremendous hit! I substituted a Colby cheese mix vs. Monterey Jack. And instead of quartering the shrimp I chopped them my blender. But neither of these changes altered the recipe. Again my company really enjoyed them. The recipe does make extra so I am freezing the rest and see what happens.
OMG! So good! We used some of the lime shrimp sold in the Costco readymade section. Halved the recipe because there where just the two of us. Didn’t use the ancho chilis, but just sprinkled some ancho chili powder on it. We felt very decadent eating it! The favor was fantastic.
It was delicious. I used chipotle powder instead of the peppers in the can. I used a teaspoon of each seasoning. Fantastic!
cheese should be 2 cups. 1/2 the cumin and chipolte pepper. change onion to freshh and add 2 cloves garlic. just my variation. less spicy and more shrimp flavor. dont overcook shrimp.
A hit each time I’ve made them! My variation: Leave the shrimp whole and place one on each “scoop” style tortilla chip with cheese mixture. 2 cups + mexican cheese blend (*not* 2lbs – this must be a typo), reduce cumin to 2t, add 2 cloves minced garlic. Easy, flavorful crowd pleaser. Thanks for the great recipe!
Make these! You won’t regret! I made these for super bowl this year for some guests. They are a huge hit! so yummy! The tortilla scoops are so crunchy against the hot and soft shrimp and cheese mix, which creates a wonderful texture! The flavor is amazing too.
This is a keeper. I used small fresh oregon shrimp which made it easy to get in the scoops. I will reduce the cumin by half next time. Love this recipe
These were a hit at neighborhood get together. The only thing I did different was made my own “chips” by baking flour tortillas in my oven. Corn chips hurt the roof of my mouth (yes, I am a delicate flower – hahaha). These are great with fresh pico de gaillo on the side – makes them seem lighter – I get my fresh-made pico at Publix – they do a great job and save me all…..that….chopping.
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!
What an easy snack to make. Put in any thing and add cheese and bake. Great. I was surprised that the shells could be baked and not get either hard or soggy, they were perfect.
These were so good! I used cooked shrimp and all the other ingredients and was so happy and so easy! Served for dinner along with a rice side. Delish.
This dish loved my taste buds! It was full of flavor and left me wanting more. I can’t wait to prepare it for my loved ones!! Cretia w/Ebby
One of the best appetizers I have ever tasted.
Delicious! We didn’t have scoops and used Tostitos lime chips instead… DELICIOUS!!
Awesome! Just enough kick.. I believe you mean 2 cups of Monterey Jack cheese and not 2lbs. Will definitely make again!
Awesome! Just enough kick.. I believe you mean 2 cups of Monterey Jack cheese and not 2lbs. Will definitely make again!
Very good and easy to prepare!
I would add a little bit more chipotle peppers, a good dash of sriracha sauce and when it comes out of the oven top it with a bit of candied jalapeno for flavor and color.
I didn’t have chipole, but I’m not a big fan of spicy, Found it to be delicious and will make it again