I’m pretty sure it’s illegal to dislike nachos (or at least it should be). I mean, who doesn’t like nachos? Seriously, who? Never have I ever met a soul that said “no thanks” to a big cheesy pile of chips. I think one of my first loves in life was nachos. A simple plate of chips, beans, cheese and jalapeños. Very very simply but oh so delicious. I think It’s really hard to screw up a plate on nachos. You would have to be blindfolded to mess up something like this. So I started off with the simple nachos as a kid… and as the years went by in my childhood, I realized how many wonderful combinations of nachos there are in the world.

So how did these chipotle shrimp nachos come about? Well I didn’t know what to do for dinner so I looked in my fridge for random ingredients. What did I find? Well, I found all the ingredients to put together this beautiful plate of nachos. I think some of the best creations are when you don’t plan for them. I love to scavenge for ingredients in my fridge and pantry and putting my creativity to the test. I encourage everyone to use the ingredientbsthey have on hand and create something you normally wouldn’t. I hate wasting food, so I do this often and it’s surprisingly delicious each and every time.

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CHIPOTLE SHRIMP NACHOS

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Prep time: 40 minutes

Cook time: 10 minutes

Total time: 50 minutes

Serves: 2

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INGREDIENTS:

FOR SHRIMP:

• 1/2 lb. small white shrimp, peeled and deveined
• 7 oz. canned chipotles in adobo
• 1 pink kosher salt
• 1 dash garlic powder
• 1/2 lime, juice of
• 1 tbsp butter, salted

FOR NACHOS:

• Click for PICO DE GALLO
• Click for CHILI SPICED TORTILLA CHIPS
• Click for THE BEST GUACAMOLE
• 2 tbsp mayonaise
• 1/2 tbsp water
• 1 tbsp chipotle puree (recipe follows)
• 1/2 lime, juice of
• 1 can pinto beans
• 2 links chorizo, casing removed (like brand: Banderita chorizo)
• 1 pinch kosher salt
• 1 dash garlic powder
• 1 dash ground cumin
• 1tbsp rendered bacon fat
• 1 tbsp sour cream
• 1/2 cup pepper jack cheese, shredded
• 1/2 cup gruyere cheese, shredded

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DIRECTIONS:

1. Prepare chili spiced tortilla chips, pico de gallo and guacamole.

FOR SHRIMP:

1. Place can of chipotles in adobo in a blender. Blend till smooth. Set aside 2 tbsp for shrimp and 1 tbsp for chipotle mayo (recipe follows).
2. In a large bowl mix together 2 tbsp chipotle puree, salt, garlic powder, lime juice and shrimp. Mix well so that each shrimp is coated. Let sit for 10 minutes to marinate.
3. Pre heat a pan to medium heat. Add in butter and let melt. add in shrimp and cook about 2 minutes a side. Remove from the pan and set aside.

FOR CHORIZO REFRIED BEANS:

1. Heat a small pot to medium high heat and add in chorizo. Cook for about 5 minutes while stirring occasionally, or until chorizo is fully cooked. Add in pinto beans. Begin to mash beans with a potato masher. Mash until beans are smooth but still slightly chunky.
2. Bring to a soft boil and add in bacon fat, salt, cumin, garlic powder and sour cream. Mix to combine. Turn off heat and set aside.

FOR CHIPOTLE MAYO:

1. In a small bowl combine mayonnaise, 1 tbsp chipotle puree, water and lime juice. Set aside.

TO ASSEMBLE:

1. Pre-heat the oven to high broil.
2. Place tortilla chips in a baking sheet. Dollop on beans on each chip. sprinkle on pepper jack and gruyere cheese.
3. Place in the oven till cheese is melted and chips are slightly golden on the edges. (about 5 minutes)
4. Remove from the oven and top with chipotle shrimp, pico de gallo, guacamole, and a drizzle of chipotle mayo.

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