Recipe By Hudson's Mama
Published Feb 6th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 20 servings Calories 387.1

This is my most requested recipe to bring to get-togethers and there’s always someone who hasn’t had them who asks for the recipe. You can make it days ahead of time and have it out of the oven in just a few minutes when you need it. Add more chipotle peppers if you like it spicier. This recipe makes a lot, but it actually freezes well. I usually freeze half of it and have it another time. If you’re making it for a party, though, bring it all because it will be gone!

Recipe Ingredients

  • 1 (14.5 ounce) package tortilla chips, or to taste
  • 2 pounds shredded Monterey Jack cheese
  • 1 ½ pounds large peeled and deveined cooked shrimp, tails removed and shrimp quartered
  • 1 cup mayonnaise
  • 4 chipotle peppers in adobo sauce, chopped
  • ½ cup chopped fresh cilantro
  • ¼ cup dried minced onion (such as McCormick® Coarse Grind Blend White and Green Onions)
  • 1 ½ tablespoons ground cumin
  • ¼ teaspoon ground black pepper

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Spread tortilla chips onto the prepared baking sheet.
  3. 3 Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
  4. 4 Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

Nutrition Facts

  • Calories 387.1
  • Carbohydrate 15 g
  • Cholesterol 111 mg
  • Fat 27.7 g
  • Fiber 1.3 g
  • Protein 20.1 g
  • Saturated Fat 10.6 g
  • Sodium 481.6 mg
  • Sugar 0.8 g


  1. A hit each time I've made them! My variation: Leave the shrimp whole and place one on each "scoop" style tortilla chip with cheese mixture. 2 cups + mexican cheese blend (*not* 2lbs - this must be a typo), reduce cumin to 2t, add 2 cloves minced garlic. Easy, flavorful crowd pleaser. Thanks for the - Read more ...
  2. This is a keeper. I used small fresh oregon shrimp which made it easy to get in the scoops. I will reduce the cumin by half next time. Love this recipe
  3. These came out fantastic! My wife and I finished the entire batch. It was a bit on the spicy side but that's why they make margaritas. Will make again soon!
  4. Awesome! Just enough kick.. I believe you mean 2 cups of Monterey Jack cheese and not 2lbs. Will definitely make again!
  5. I made this almost exactly as posted, with a few adjustments. I’m not fond of adobe sauce/peppers, so I left them out. I used less cumin, even though I love cumin, and I added fresh squeezed lime. I added finely diced fresh jalapeño pepper to give it a little heat and I will make this - Read more ...
  6. I found it to be very flavorful. Great and rather easy. Next time I would cut down on the chipotle, but that would be my only adjustment. If you were serving this with beers, then the heat would be perfect. Depends on your crowd and occasion. Would make again!
  7. 1-16-2016 ~Given the amount of cumin I'm happy with when I make guacamole, I knew from the get-go I would need to reduce it by half in this recipe. Good call, because even with just half the amount it still featured too prominently for me. I used fresh minced onion rather than dried and a - Read more ...
  8. Everyone loved this appetizer recipe at Thanksgiving. It's so tasty and easy to make. The scoops are a wonderful idea and work perfectly. I assembled these at home and brought them with me and because they cook so quickly they are ready in no time. I actually got 2 cookie trays full from the recipe, - Read more ...
  9. I'm the submitter of this recipe. I actually submitted this recipe six years ago. I had forgotten all about it when I got the email that it was published. Better late than never! Thank you, AllRecipes! Anyway, I do a couple of things a little differently now which I thought I would share. I now - Read more ...