Creamy Shrimp Nachos



– 1 cup mayonnaise – 1 cup minced green onions – 1 chipotle chili in adobo sauce, pureed and strained – 1 tablespoon chopped, fresh cilantro leaves – 1 teaspoon grated lime zest – 1 teaspoon ground cumin – 4 ounces cooked shrimp, peeled, deveined and coarsely chopped – 2 dozens dozen large, flat tortilla chips – 2 dozens dozen fresh cilantro leaves – 1 cup (3 Ounces) grated Real California cotija cheese – 2 cups (8 Ounces) grated Real California queso blanco cheese (or Monterey Jack)


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. Put a cilantro leaf on each nacho and serve immediately.

Per serving: 70 calories, 3 g protein, 20 mg cholesterol, 125 mg sodium, 0 g fiber, 5 g fat (2.5 g saturated fat), 71% calories from fat, 1 g carbohydrates

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