Jalapeno and Shrimp Loaded Nachos

Ingredients 0/13

Step 1

Blend together the sour cream, avocado, and lemon juice until you get a smooth, creamy sauce. Pour this into a squeeze bottle or just set it aside in the fridge until you’re ready to use it.

Step 2

Toss the shrimp in a bowl with a little vegetable oil, ground chipotle, salt, black pepper, and cayenne to give them some nice flavor.

Step 3

Heat a large nonstick pan over high heat and cook the shrimp in a single layer for about a minute on each side until they’re just pink and cooked through. Take them off the heat and let them cool down a bit.

Step 4

Turn on your oven’s broiler and line a baking sheet with foil, giving it a quick spray or brush with oil to prevent sticking. Spread out the tortilla chips in a single layer, then place one shrimp on each chip. Top each with a slice of jalapeno and a big pinch of pepperjack cheese.

Step 5

Pop the tray under the broiler for about a minute, just until the cheese melts and the chips start to toast. Keep a close eye on them because they can burn really fast.

Step 6

Once they're done, transfer the nachos to a serving plate. Drizzle generously with your avocado cream sauce and scatter some cherry tomatoes and fresh cilantro over the top. Serve immediately and enjoy!