Shrimp Nachos with Creole Queso on www.virginiawillis.com

Big Game: Shrimp Nachos with Creole Queso

Please note that this post may contain affiliate links.

 

Shrimp Nachos with Creole Queso on www.virginiawillis.com

Nachos started as a Mexican snack, have become an American staple — and are absolutely mandatory for The Big Game Day menu. Chips and salsa are one thing, but nachos are on a whole other level. The best part is that nachos are quick and easy – a few vegetables and a bit of protein tossed in a hot skillet, scattered on top of crispy corn tortilla chips, topped with a bit of cheese, and you’re good to go. Who doesn’t like nachos!!? They’re positively craveable. 

Shrimp Nachos with Creole Queso on www.virginiawillis.com

Creole Can DO!

It’s so exciting that Super Bowl LIII is in Hot-lanta! One of my favorite ways to give food a little heat is to use Creole seasoning. I use it on chicken thighs, pork chops, turkey tenderloin, and seafood. I was born in Georgia, but I spent my entire elementary school-age experience in Louisiana. Growing up in Creole country had a huge impact on my palate. Our family attended and hosted crawfish and fresh-from-the-Gulf shrimp boils. Mama also cooked different kinds of gumbo, jambalaya, etouffée, and red beans and rice. More often than not this had her reaching for a container of Tony Chachere’s Famous Creole Seasoning.

Shrimp Nachos with Creole Queso on www.virginiawillis.com

Spice it Up!

Often when I make nachos, I simply sprinkle the cheese on top of the chips and pop them in the oven. What makes nachos first string for the Super Bowl?  Queso! In my recipe for Shrimp Nachos with Creole Queso, I double down on the bold Creole flavor by sautéing the sweet onion, earthy poblano pepper, and tender shrimp with Creole Seasoning and using a heaping tablespoon in the creamy queso sauce. 

Shrimp Nachos with Creole Queso on www.virginiawillis.com

How-to Make Nachos

The key to toppings for nachos is that all the bits of goodness are the right size for the chips. The onion and poblano are diced and I use small shrimp instead of larger shrimp so they’ll fit on top. You could use larger shrimp and dice them, but why pay more for larger shrimp that you then have to chop? I sprinkle the Creole-spiced shrimp and vegetables on top of the chips, then pour over the Creole-spiked queso. Every single bite has a little bit of everything — and is topped with cheesy, melted goodness. Oh-so-good and ready for your Super Bowl menu!

Bon Appétit, Y’all!

Virginia Willis

(PS Need more for your game day spread? Check out my Dirty Bird Wings — with Coca Cola, hot chiles, and lime!)

Shrimp Nachos with Creole Queso on www.virginiawillis.com

Print Recipe
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Creole Shrimp Nachos with Creamy Queso

With butter, oil, cheese, and milk these nachos are certainly not rabbit food, but they are better for you than traditional nachos -- and still so good!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: American, Cajun, Creole, Quick, Southern, Weeknight
Servings: 6
Calories:

Ingredients

  • 6 ounces baked tortilla chips (about ½ of a 12 ounce bag)
  • nonstick spray
  • 1 sweet onion diced
  • 1 poblano pepper cored, seeded, and diced
  • 1 pound shrimp 40/60 count peeled and deveined
  • 2 tablespoons Tony Chachere’s No Salt Seasoning Blend, or your favorite Creole blend divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 4 tablespoons all purpose flour or chickpea flour
  • 2 cups low fat milk
  • 8 ounces grated part skim Monterey Jack cheese
  • 3 scallions, chopped
  • 1 jalapeno, sliced
  • 1 sweet red pepper, sliced
  • ¼ cup cilantro leaves

Instructions

Heat the oven to 400°F. Line a baking sheet with a nonstick silicone baking sheet, aluminum foil, or parchment. Sprinkle over the chips in one layer; set aside.

    Heat a skillet over medium-high heat. Spray with nonstick spray. Add the onion and poblano pepper. Cook, stirring occasionally, until the onions are translucent and the peppers are tender, 3 to 5 minutes.

      Meanwhile, place the shrimp in a bowl and pat dry with paper towels. Sprinkle over the Creole Seasoning and stir to combine.

        Add the seasoned shrimp to the onion-pepper mixture and stir to combine. Cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Remove from the heat and keep warm.

          Heat the butter and oil in a saucepan, whisk in the flour and cook for a minute or two until foaming. Pour in the milk and bring to a boil, whisking constantly until the sauce thickens. Simmer until the sauce coats the back of a spoon, about 2 minutes. Add the cheese and Creole seasoning; stir to combine.

            Once the queso is ready, evenly scatter the shrimp, onions, and peppers over the tortilla chips. Pour the warm queso over the chips and shrimp mixture. Top with chopped scallions, jalapeno, and sweet red pepper. Transfer to the oven and cook just until everything is heated through, about 5 minutes. Remove from the oven and scatter over cilantro leaves. Serve immediately.

              Nutrition

              Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

              Disclaimer: When there’s an appropriate mutually beneficial opportunity I partner for sponsored blog posts. In full disclosure, in 2018 I was provided product to work with by Tony Chachere’s for recipe development and compensated for this blog post and its social media promotion. 

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              Virginia Willis

              Georgia-born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and executed the food styling for a Super Bowl commercial seen by over 160 million people. Virginia is a Beard award-winning cookbook author, chef, content creator, and motivational speaker. She has lost 65# and kept it off for more than 3 years. Because of her own health journey, she is a cheerleader for others seeking to make lifestyle changes to feel healthier and happier. Her experience inspired her to launch “Good and Good for You” a lifestyle brand rooted in culinary that shares health and wellness content through digital channels; public speaking; and print media. Fans love her approachable spirit and friendly down-to-earth style. For more information visit virginiawillis.com

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