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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)
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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