CREAMY SHRIMP NACHOS
2 cups (8 ounces) grated queso blanco cheese (or a mixture of queso blanco and Monterey Jack cheese)
1/3 cup mayonnaise
4 oz. cooked shrimp, peeled, deveined and coarsely chopped
1/4 cup minced green onions
1 chipotle chile in adobo sauce, pureed and strained
1 tbsp. chopped fresh cilantro leaves
1/2 tsp. grated lime zest
1/4 tsp. ground cumin
Salt, to taste
Freshly ground pepper, to taste
FOR SERVING:
3/4 cup (3 ounces) grated cotija cheese
30 large, flat tortilla chips
30 fresh cilantro leaves
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.
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.
Makes 30 nachos
Source: California Milk Advisory Board |