- 2 cups grated California Queso Blanco cheese (or California Monterey Jack)
- 1/3 cup mayonnaise
- 4 ounces cooked shrimp, peeled, deveined and coarsely chopped
- 1/4 cup minced green onions
- 1 chipotle chile in adobo sauce, pureed and strained
- 1 tablespoon chopped fresh cilantro leaves
- 1/2 teaspoon grated lime zest
- 1/4 teaspoon ground cumin
- Salt and freshly ground pepper, to taste
- 3/4 cup grated California Cotija cheese
- 30 large, flat tortilla chips
- 30 fresh cilantro leaves
- Preheat broiler.
- In medium bowl, stir together Queso Blanco cheese, mayonnaise, shrimp, onions, chipotle puree, chopped cilantro, lime zest and cumin.
- Season with salt and pepper.
- Spread about 1 tablespoon mixture onto each tortilla chip and place on a baking sheet.
- Broil until mixture begins to brown, about 1 minute. Sprinkle each with a generous teaspoon of Cotija cheese.
- To serve: put a cilantro leaf on each nacho and serve immediately.