Super-Duper Nachos

Super-Duper Nachos
Super-Duper Nachos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

Ingredients

  • 1

    tablespoon olive oil

  • 2

    teaspoons lime juice

  • 1/4

    teaspoon chili powder

  • 1/4

    teaspoon cumin

  • Salt to taste

  • 2

    teaspoons finely-minced garlic

  • 24

    medium shrimp peeled, deveined, and rinsed

  • 48

    large flat tortilla chips

  • 1 1/2

    cups Gridiron Guacamole (see recipe)

  • 2

    ripe plum tomatoes seeded, and cut into 1/4" dice - (or abt 1/2 cup prepared salsa, drained)

  • 3/4

    cup grated Monterey Jack cheese

  • 48

    pickled jalapeño slices drained, patted dry

  • 2

    tablespoons chopped parsley or cilantro

Directions

In a bowl, combine the oil, lime juice, chili powder, cumin, salt and garlic. Toss with the shrimp; let rest for 15 minutes. Remove shrimp from the marinade. Sauté in a skillet to cook through, about 2 minutes per side. Halve the shrimp lengthwise and set aside, covered, in the refrigerator. Assemble the nachos in batches: Arrange the tortilla chips on baking sheets; place a shrimp half, cut-side down, on each chip. Top each with 1 teaspoon of guacamole; sprinkle with tomato and cheese, then top with a jalapeño slice. Sprinkle with parsley. Just before serving, broil the nachos to melt the cheese, about 1 minute. Serve immediately. This recipe yields 48 nachos. Per nacho: 35 calories, 3g carbohydrate, 1g protein, 2.5g fat, 5mg cholesterol.

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