iowagirleats
Shrimp and Chorizo Nachos with Fresh Pico de Gallo
Shrimp and Chorizo Nachos with Fresh Pico de Gallo is the ultimate game day dish - make and enjoy using just one skillet!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat oven to 400 degrees then line two baking sheets with parchment paper or foil and spray with nonstick spray. Arrange tortilla wedges on baking sheets then spray tops with nonstick spray. Bake, rotating pans halfway through, for ⏱️ 8-10 minutes or until chips are light golden brown (chips will crisp as they cool.) Set aside. (Omit step if using store-bought tortilla chips.)
2
Meanwhile, heat a large, oven-safe skillet over medium-high heat. Add chorizo then cook through, ⏱️ 6-7 minutes, and then scoop onto a paper towel-lined plate to drain, reserving fat in the skillet. Season shrimp lightly with salt then add to the skillet and saute until just cooked through, ⏱️ 1-2 minutes. Remove to plate with chorizo.
3
Scrape out any excess fat from the skillet then arrange half the tortilla chips in the bottom. Top with half the cooked chorizo and shrimp, and half of the cheeses. Repeat layers then bake until cheese is melted, ⏱️ 5-7 minutes.
4
Combine ingredients for Fresh Pico de Gallo in a bowl then top nachos with chopped avocado and green onions, and serve with Fresh Pico de Gallo.
avocado (chopped)1
Nutrition Facts
calories
352 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
5 g
sugar Content
2 g
sodium Content
454 mg
protein Content
22 g
trans Fat Content
0.002 g
cholesterol Content
109 mg
carbohydrate Content
18 g
saturated Fat Content
9 g
unsaturated Fat Content
6 g
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