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Creamy Shrimp Nachos

Creamy Shrimp Nachos

Yields 2 1/2 Dozen

  • 2 cups (8 ounces) grated California Queso Blanco cheese (or Monterey Jack)
  • 1/3 cup mayonnaise
  • 4 ounces cooked shrimp, peeled, deveined and coarsely chopped
  • 1/4 cup minced green onions
  • 1 chipotle chili in adobo sauce, pureed and strained
  • 1 tablespoon chopped fresh cilantro leaves
  • 1/2 teaspoon grated lime zest
  • 1/4 teaspoon ground cumin
  • Salt and freshly ground pepper, to taste
  • 3/4 cup (3 ounces) grated California Cotija cheese
  • 2 1/2 dozen large, flat tortilla chips
  • 2 1/2 dozens fresh cilantro leaves
  1. Preheat broiler. In medium bowl, stir together Queso Blanco cheese, mayonnaise, shrimp, onions, chipotle puree, chopped cilantro, lime zest and cumin. Season with salt and pepper.
  2. Spread about 1 tablespoon mixture onto each tortilla chip and place on a baking sheet. Broil until mixture begins to brown, about 1 minute. Sprinkle each with generous teaspoon Cotija cheese. Place a cilantro leaf on each nacho and serve immediately.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,