Ingredients:

  • 1 lb large shrimp (21/25 count), peeled, deveined, and tails removed
  • 1.5 tbsp Cajun seasoning
  • 1 tbsp avocado oil
  • 1 whole lime, zested and juiced
  • 8 oz white American cheese, freshly shredded
  • 4 oz canned diced mild green chiles
  • 0.25 cup heavy cream
  • 12 oz thick-cut restaurant-style salted tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • 0.5 red onion, diced
  • 1 large jalapeño, thinly sliced
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup sour cream

Instructions:

  1. Pat the shrimp bone-dry with paper towels to ensure a proper sear. In a medium bowl, toss the shrimp with Cajun seasoning and lime zest until evenly coated.
  2. Heat a large cast iron skillet over medium-high heat until it begins to wisp smoke. Add avocado oil, then sear the shrimp for 2 minutes per side until they opaque and slightly curled. Remove from heat and drizzle with fresh lime juice.
  3. In a small saucepan over low heat, combine the shredded white American cheese, heavy cream, and diced green chiles. Stir constantly until melted and velvety. Keep warm.
  4. Preheat your oven to 400°F (200°C). Spread the tortilla chips in an even layer on a heavy rimmed baking sheet. Sprinkle the 1 cup of Monterey Jack cheese over the chips.
  5. Place the baking sheet in a 400°F (200°C) oven for 3-5 minutes until the Monterey Jack is bubbly and acting as a glue. This creates the 'fat barrier' to prevent sogginess.
  6. Remove chips from the oven. Immediately layer the seared shrimp over the melted cheese, followed by the warm white queso, diced red onion, sliced jalapeños, and fresh cilantro. Finish with a drizzle of sour cream and serve immediately.
  7. Return to the oven for 2 minutes just to warm the toppings through.