EASY SHRIMP NACHOS IN 20 MINUTES
These easy shrimp nachos are a nice change from your typical beef or chicken nachos. Easy and delicious and you can make them in 20 minutes!
Provided by Denise Wright (MyLifeCookbook.com)
Categories Appetizer
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Spray both sides of your tortilla and bake on a cookie sheet for 5 minutes.
- Take out of the oven, flip and let cool a bit.
- In the meantime, chop your shrimp into small pieces.
- In a mixing bowl, add your shrimp, mayo, sour cream and green onions. Mix well.
- Spread shrimp mixture evenly on the 3 cooled tortillas.
- Sprinkle shredded cheese evenly over the tortillas.
- sprinkle a bit of paprika for color.
- Add pieces of jalapeños (or sliced black olives if you prefer) on top.
- Bake for 10 minutes.
- Cut with a pizza cutter and enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 grams, Sodium 120 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHI CHI'S SEAFOOD ENCHILADAS
I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.
Provided by KingJackQueen
Categories Lobster
Time 52m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
- Add flour.
- Cook and stir for 5 minutes(should have a nutty aroma).
- Add 1/2 tsp white pepper.
- Stir in 2 tbsps lobster base and cook for an additional minute.
- Add milk & wine.
- Add 2 oz. of the cheese.
- Continue to cook until thickened.
- FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
- Combine with shrimp in a medium size bowl.
- Add 1.5 cups of cold sauce.
- Mix well.
- FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
- Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
- Place flap of the tortilla over the crab mix and roll.
- Place flap side down onto a plate or in your baking dish.
- Ladle warm sauce over the enchiladas.
- Top with remaining monterey jack cheese.
- Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
- Watch and do not allow to burn (brown spots).
- Sprinkle with paprika.
SEAFOOD NACHOS
"I love seafood and sometimes order the seafood nacho appetizer at our local Mexican restaurant as my entree," says Linda McKee, Big Prairie, Ohio. "I've tried many times to duplicate those tasty morsels at home-this recipe comes close."
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Arrange tortilla chips in a single layer on an ungreased baking sheet. In a bowl, combine the crab, sour cream, mayonnaise, onion and dill; spoon about 1 tablespoon onto each chip. Sprinkle with cheese, olives and paprika. Bake at 350° for 6-8 minutes or until cheese is melted.
Nutrition Facts : Calories 190 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 531mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
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