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Creole Shrimp Nachos with Creamy Queso

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: American, Cajun, Creole, Quick, Southern, Weeknight
Servings: 6
Calories: 424kcal
Author: Virginia Willis

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 Creole spice blend divided
  • 2 tablespoons pure oil
  • 4 tablespoons chickpea flour or all purpose flour
  • 2 cups low fat milk
  • 8 ounces low moisture part skim mozzarella 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 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 | Calories: 424kcal | Carbohydrates: 39g | Protein: 32g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 150mg | Sodium: 515mg | Potassium: 690mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1933IU | Vitamin C: 49mg | Calcium: 479mg | Iron: 2mg