Grilled Shrimp Nachos

 

This version is a little lighter than the traditional beef and bean recipe.

 

Serves 2-4

 

5 ounces White corn tortilla chips

5 ounces Monterey jack cheese, grated

1/4 cup Mild green chilies, chopped

1/2 pound Shrimp (medium, peeled and de-veined, grilled)

Salsa Sour cream

Place the chips in an oven-ready serving dish (or a cookie sheet) to form a layer. Allow the chips to overlap.

Mix together the cheese and chilies. Sprinkle on top of the chips.

Bake at 375 for 5 minutes or until the cheese has melted.

Top with the cooked shrimp.

Garnish with the salsa and sour cream.

 

- Nick Sundberg