112 ounce bag Sea Queen Medium Shrimp, defrosted and tails removed
salt and pepper
1jalapeño pepper,seeded and diced
1bag Clancy’s Restaurant Style Tortilla Chips
112 ounce bag Happy Farms Shredded Mexican Style Cheese
1can Simply Nature Organic Black Beans
1head green leaf lettuce,chopped
1avocado,sliced or chopped
sliced jalapeños,for serving
lime wedges,for serving
18 ounce block Happy Farms Monterey Jack Cheese, freshly grated
Preheat the oven to 350 degrees F. Have a 10x15inch sheet pan ready and cover it with foil for easy clean up if you’d like.
Toss the shrimp with the chili powder, garlic powder and a pinch of salt and pepper.
Make a quick pico de gallo. Combine the tomatoes, jalapeno peppers, onion, cilantro and lime juice. Sprinkle with a pinch of salt and stir.
Spread the tortilla chips out on the sheet pan. Sprinkle with the Mexican cheese. Top with the shrimp and the beans, scattering them all over the nachos.
Place the pan in the oven for 10 minutes, just to let the cheese melt. Make the quick queso while it’s in the oven - it only takes a few minutes!
Remove the sheet pan from the oven and drizzle with the quick queso. Top with the pico de gallo and lettuce. Top with the avocado and spritz of lime. Serve!
Freshly grate the block on Monterey jack and toss the cheese shreds with the flour. Heat the milk in a saucepan over medium heat until it’s warm and just starts to bubble around the edges. Turn the heat down to low and stir in the cheese. Continuously stir until the cheese is melty. Drizzle it over the nachos and serve!