Ingredients:

• 2 cups grated California Queso Blanco cheese (or California Monterey Jack
• 1/3 cup mayonnaise
• 4 ounces cooked shrimp, peeled, deveined and coarsely chopped
• 1/4 cup minced green onions
• 1 chipotle chile 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 grated California Cotija cheese
• 30 large, flat tortilla chips
• 30 fresh cilantro leaves
  

Directions:

1. Preheat broiler.
2. In medium bowl, stir together Queso Blanco cheese, mayonnaise, shrimp, onions, chipotle puree, chopped cilantro, lime zest and cumin.
3. Season with salt and pepper.
4. Spread about 1 tablespoon mixture onto each tortilla chip and place on a baking sheet.
5. Broil until mixture begins to brown, about 1 minute. Sprinkle each with a generous teaspoon of Cotija cheese.
6. To serve: put a cilantro leaf on each nacho and serve immediately.

 

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