Mango & Apricot Chipotle Shrimp Nachos
Ingredients:
1 mango, seeded, peeled and chopped1/4 cup yellow onion, chopped
1 red bell pepper, chopped
1 can diced green chilies, drained
1 lb. peeled, de-veined uncooked shrimp
1 cup Kozlowski Farms Apricot & Mango Roasted Chipotle Grill Sauce
1 bag (16 oz.) tortilla chips
2 cups canned kidney beans, rinsed and drained
3 cups shredded Monterrey Jack cheese
Directions:
Preheat broiler. In a small bowl combine mango, onion, bell pepper and green chilies. Set aside.
In a medium bowl combine shrimp and Kozlowski Farms Apricot & Mango Roasted Chipotle Grill Sauce; coat shrimp thoroughly. Cook shrimp in a large skillet over medium high heat for 2 to 3 minutes on each side or until shrimp is opaque. Remove from heat and set aside.
Place tortilla chips evenly on a broiler-safe platter. Top tortilla chips with cooked shrimp and grill sauce mixture, then add mango mixture and kidney beans. Sprinkle with cheese. Broil 5 inches from heat for 2 to 3 minutes or until cheese is melted.
In a medium bowl combine shrimp and Kozlowski Farms Apricot & Mango Roasted Chipotle Grill Sauce; coat shrimp thoroughly. Cook shrimp in a large skillet over medium high heat for 2 to 3 minutes on each side or until shrimp is opaque. Remove from heat and set aside.
Place tortilla chips evenly on a broiler-safe platter. Top tortilla chips with cooked shrimp and grill sauce mixture, then add mango mixture and kidney beans. Sprinkle with cheese. Broil 5 inches from heat for 2 to 3 minutes or until cheese is melted.
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