tablespoon olive oil large cloves garlic, minced tablespoon Cajun seasoning pound large shrimp, peeled and deveined
FOR THE SHRIMP
1
1
2
1
1
Combine the olive oil, garlic and Cajun seasoning in a medium mixing bowl. Stir to coat the shrimp. Set aside.
tablespoons unsalted butter tablespoons all-purpose flour cups whole milk (10 oz.) can chopped green chilies, drained cups freshly grated sharp cheddar cheese teaspoon salt teaspoon cayenne pepper
FOR THE CHILI CHEESE SAUCE
1
4
4
1/4
2
1/2
2
2
In a large saucepan, melt the butter over medium-high heat. Gradually whisk in the flour. Cook for 2-3 minutes, stirring constantly. Do not allow the flour to brown.
3
Add the green chilis and bring the sauce to a simmer. Continue to cook for about 5 minutes or until the sauce has thickened, stirring constantly. Remove from heat. Add the cheddar, salt, and cayenne pepper. Stir until the sauce is smooth.
(10 ounce) bag tortilla chips cups grated Monterey Jack cheese can black beans, rinsed and drained Roma tomato, diced cup sliced green onions Pickled jalapenos, optional Chopped cilantro, optional
FOR THE NACHOS
1
2
1
1
1/4
4
Preheat the oven to 400 degrees F. Arrange the tortilla chips in a thin layer in a 9 x 10 casserole dish or on a large baking sheet covered with foil. Drizzle the chili cheese sauce over the chips and top with half of the Monterey Jack cheese.
5
Spoon the black beans over the shredded cheese. Spread the shrimp over the top of the black beans. Sprinkle with the remaining half of the Monterey Jack Cheese. Place the nachos in the oven and bake until the cheese is melted, about 8-10 minutes.
6
Top with diced tomatoes, green onions, pickled jalapenos and cilantro. Add your favorite condiments if desired.
Yield
1 serving
calories
463 kcal per serving
FAT
29 g per serving
caRBS
23 g per serving