What better way to 'fiesta' than with this beautiful plate of alternative nachos? This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don't end up with a plate containing one giant nacho that you have to pull apart.
Ingredients
- sour cream: 0.5 cup
- avocado, peeled and pitted: 0.5 piece
- lemon: 0.5 piece (juiced)
- small Gulf shrimp (50 to 60 per pound): 1 pound (drained)
- vegetable oil: 1 Tbsp
- ground dried chipotle pepper: 0.25 tsp
- salt and ground black pepper: (to taste)
- pinch cayenne pepper: 1 piece (to taste)
- (restaurant-style) tortilla chips: 50 piece (or as needed)
- jalapeno peppers, seeded and very: 2 piece (sliced)
- ½ cups shredded pepperjack cheese: 3 piece (or as needed)
- cherry tomatoes: 15 piece (sliced, or as needed)
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
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Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
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Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
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Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
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Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
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Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
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Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.
