Holy Cow. Get out of Town. Stop it. Oooohhhhh. Eeeemmmm. Ggggeeeee.

Obnoxious much?

Totally justified.

The shrimp? Perfectly spicy and limey.

The cheese sauce? Melty, gooey, heaven on a chip with a kick.

Grilled tortilla chips with spicy limey shrimp AND melty, gooey pepper jack cheese? Are you kidding me??


Grilled Shrimp and Pepper Jack Cheese Nachos
Serves: 4 -6 (or 2 in my house)
Prep Time: 20 minutes (plus 30 minutes marinade time)
Cook Time: 8 minutes
Total Time: 28 minute

For Grilled Shrimp:
1 pound of shrimp, peeled and deveined
1 teaspoon of chili powder
1 teaspoon cumin
1/2 teaspoon of salt
3 tablespoons of olive oil
2 limes juices

For Pepper Jack Cheese Sauce: (Inspired by Spicy Beer Cheese from How Sweet It Is)
2 tablespoons olive oil
1/2 yellow onion, diced
2 jalapeno peppers, seeds and membrane removed (or not if you want the heat) and diced
2 cloves of garlic, minced
8 ounces of cream cheese, room temperature
12 ounces of pepper jack cheese, shredded
2 teaspoons of hot sauce (or more for more heat)

For Nachos:
1 bag of tortilla chips
1 can of black beans, drained and rinsed
2 tomatoes, dices
3 green onions, diced

In a medium bowl, mix chili powder, cumin, salt, olive oil and lime juice together. Add shrimp, tossing to coat well, and allow to marinate for 30 minutes. Heat grill to high heat. Skewer shrimp and grill over high heat for 2 minutes per side. Remove and allow to cool. Reduce grill to medium heat in preparation for nachos. Heat a saucepan over medium high heat. Add olive oil and allow to heat for a minute before adding diced onion. Cook onion for 5 minutes stirring occasionally. Add diced jalapeno and cook for an additional 3 minutes. Add minced garlic and cook for an additional 1 minute before adding the cream cheese. Stir cream cheese constantly until it melts (about 3 minutes). Once cream cheese has melted, stir in pepper jack cheese and hot sauce. Keep melted cheese sauce on the stove over low heat while you prepare the nachos.

Arrange nachos on a grill pan or tile (a baking sheet will work here too). I put a layer of chips down, topped them with spoonfuls of the cheese sauce (about half of the cheese), then piled on half of the tomatoes and black beans and repeated the layers once more (chips, cheese, black beans, tomatoes). Finally, top the nacho pile with grilled shrimp. Once assembled, grill the nachos with for about 8 minutes with the lid closed, checking occasionally to be sure the chips are not burning (if they are, turn the heat down a bit). Garnish with green onions (cilantro would be good too).

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