We love this fresh take on a classic game-day indulgence. Chips are topped with cheese and shrimp, avocado and tomato. Finish them with Ousley Ouch’s Habanero Peach Mango Salsa for a light, bright snack.
1. Preheat oven broiler. Spread tortilla chips in a 13x 9-inch baking pan and sprinkle with half of the cheese. Arrange shrimp over cheese and cover with remaining cheese. Broil about 6 inches form heat source until cheese is melted and bubbly, 3 to 5 minutes. Remove from oven and drop avocado and spoonfuls of salsa over nachos. Top with green onions and fresh cilantro. Serve immediately.
Ousely Ouch Salsa is available at stores locally and online at ousleyouch.com
share this: