A few years ago, after a particularly exciting and interesting week of teaching, I determined that my Friday night desperately needed nachos. Cheese, you see, is my ultimate comfort food. It is the way to my heart. It solves any problem. On that fateful Friday evening I discovered a recipe on Pinterest by Shaken Together that has been single-handedly responsible for a diet- or two- over the years. I have added a few of my own twists to her recipe to make this delicious concoction I bring before you today. I've found that if I pair it with a Caesar salad, I don't feel quite as bad about eating half of the pan.
Not that I felt that bad about it to begin with.
By the way, if you don't follow me on Pinterest, you can find me here!
What would life be without it?
These delicious nachos will require heaps of both Monterey Jack and Parmesan cheese.
Let's start with beautiful, creamy Monterey Jack.
I love it when a nacho recipe asks you to use a pan with edges.
Drizzle a couple of tablespoons of olive oil in a skillet on low heat. Add a clove of minced garlic (or a 1/2 teaspoon if you can buy it in the jar).
Time to start on the glorious cheese sauce! Add 2/3 cup of milk and 3 ounces of cream cheese to a medium sauce pot to get things rolling.
I'm going to add 1/2 cup of Parmesan, 2/3 cup of Monterey Jack, and 3 cloves of minced garlic to the milk.
Pop the pan back into the oven for just a couple of minutes, until the cheese is bubbly and the chips are beginning to brown. Keep an eye on them- they'll burn quickly!
I wonder if my students will notice it when I take it back?
Plus... I have shrimp nachos!
- 1 bag of tortilla chips
- 1 2/3 cup Monterey Jack cheese, shredded
- Approximately 1 cup Parmesan cheese, shredded
- 4 cloves of minced garlic
- 8 ounces of salad shrimp (1 small bag)
- 2 Tablespoons of olive oil
- Squeeze of lemon juice
- Salt and pepper to taste
- 2/3 cup milk
- 3 ounces cream cheese
1. Preheat oven to 350 degrees. Spread about 1/2-3/4 bag of tortilla chips on a large sheet pan.
2. Sprinkle 1 cup of Monterey Jack cheese all over the chips. Bake until cheese is melted, just a couple of minutes.
3. Meanwhile, heat the olive oil on low heat in a medium skillet. Add 1 clove of minced garlic to the oil. Season the shrimp with a squeeze of lemon juice and a generous sprinkle of salt and pepper. Heat the shrimp in the garlic oil for a few minutes. Set aside.
5. Pull your chips out of the oven and heat 2/3 cup of milk in a sauce pot on low heat. Add 3 ounces of cream cheese, 1/2 cup of shredded parm, 2/3 cup shredded Monterey Jack and 3 cloves of minced garlic. Stir until melted, add milk to thin if needed.
6. Heat oven to broil. Spread shrimp on chips along with 1/3 cup of shredded parm. Drizzle cheese sauce all over chips. Broil for a couple of minutes, until cheese is bubbly and chips begin to brown.