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Not Your Average Nachos

Black Health Matters / Nutrition & Fitness  / Recipes  / Not Your Average Nachos

Not Your Average Nachos

Grill up some spicy appetizers for your guests

Just in time for today’s football game!

Grilled Shrimp and Pepper Jack Cheese Nachos

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

Juice of 2 limes

For Pepper Jack Cheese Sauce

2 tablespoons olive oil

1/2 yellow onion, diced

2 jalapeño peppers, seeds and membrane removed, 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

For Nachos

1 bag of tortilla chips

1 can of black beans, drained and rinsed

2 tomatoes, diced

3 green onions, diced

Cilantro (optional)

In a medium bowl, mix chili powder, cumin, salt, olive oil and lime juice. 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 jalapeño and cook for an additional 3 minutes. Add minced garlic and cook for 1 minute before adding 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 until nachos are prepared. Arrange nachos on a grill pan or tile (a baking sheet will work, too). Layer chips, topped with about half of the cheese sauce and then pile on half of the tomatoes and black beans. Repeat the layers once more. Top the nacho pile with grilled shrimp, then grill the stack with for about 8 minutes with the lid closed, checking occasionally to be sure the chips are not burning. Garnish with green onions and, if desired, cilantro. Serves 4-6.

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BHM Edit Staff