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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. 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. | 2. Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper. | 3. 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. | 4. Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil. | 5. 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. | 6. Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
avocado	1/2		peeled pitted	-	-	-	-
lemon	1/2		juiced	0.5592	0.1754	0.0089	0.0061
gulf shrimp	1	pound	thawed drained	403.4676	0.0	89.7602	2.2667
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chipotle pepper	1/4	teaspoon	ground	403.4676	0.0	89.7602	2.2667
salt black pepper	to taste		ground	403.4676	0.0	89.7602	2.2667
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
restaurant tortilla chip	50			403.4676	0.0	89.7602	2.2667
jalapeno pepper	2		seeded sliced	3.2625	0.7312	0.1024	0.0416
pepperjack cheese	3 1/2	cups	shredded	403.4676	0.0	89.7602	2.2667
cherry tomato	15		sliced	403.4676	0.0	89.7602	2.2667
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.