Under 30 Minutes
Classic nachos with a nautical twist! Creating your own cheese roux is so easy and tasty! Then add seafood and chilies and you've got yourself an appetizer or game day meal your family will love!
2 tablespoons butter
2 tablespoons flour
¼ cup cooking sherry
1½ cups milk
2 cups shredded Monterey Jack cheese, divided
½ (15- ounce) can white queso
1 (4.25- ounces) can CHI-CHIS diced green chilis
2/3 cup thinly sliced green onions, divided
1 (11- ounces) bag CHI-CHIS tortilla chips
8 ounces small, peeled, cooked shrimp, tails removed
1 (8- ounces) package imitation flaked crab
Chopped fresh cilantro, if desired
CHI-CHIS® salsa, for serving
1. Heat oven to 400°F. Lightly coat a 9x13 inch baking dish with cooking spray, or line with foil.
2. In a medium saucepan over medium heat melt butter. Add flour and cook 1 minute. Whisk in sherry and milk. Bring to a boil. Cook 3-5 minutes, stirring occasionally; remove from heat.
3. Stir in white queso and ½ cup of the Monterey Jack cheese, 1/3 cup green onions, diced green chilis, half of the shrimp and half of the imitation flaked crab.
4. Layer half of the tortilla chips in prepared pan. Spoon generous amount of sauce mixture over chips. Sprinkle with half of the remaining cheese. Repeat layers. Top with remaining shrimp, crab flakes, and cheese. Bake 20 minutes or until hot and cheese is melted. Garnish with remaining green onions and the cilantro. Serve with CHI-CHIS salsa if desired.