Avocado, Jicama & Grilled Shrimp Salsa on Black Bean-Montasio Cheese Nachos Recipe
Go beyond cheese nachos and try a nacho recipe that includes mounds of black beans covered in rich Montasio cheese topped with fresh avocado, jicama, and grilled shrimp salsa. These bite-size cheese nachos make a delicious appetizer that will have you and your guests taking seconds and thirds.
Re-Calculate: Ingredients
Ingredients:
- 12 large shrimp (10-15 count), grilled and chopped
- 1 Tbsp. minced garlic
- 3 Tbsp. minced jalapeño (seeds optional)
- 1/3 cup minced Texas 1015 sweet onions
- 1/2 cup Hass Avocado, 1/4-in. dice
- 1/2 cup jicama, 1/4-in. dice
- 1/3 cup red tomato, 1/4-in. dice
- 1/3 cup yellow tomato, 1/4-in. dice
- 1 Tbsp. grated fresh ginger
- 2 Tbsp. chopped cilantro
- 1 Tbsp. chopped basil
- 3 Tbsp. fresh lime juice
- 3 Tbsp. Spanish olive oil
- salt to taste
- Black Bean-Montasio "Nachos" (See below)
Black Bean-Montasio “Nachos” Ingredients
- 24 triangle shaped tortilla chips
- 1 cooked black beans, pureed to make a paste
- 1/3 grated Montasio Cheese (see note)
Instructions:
- Season shrimp with salt.
- Grill over medium heat until cooked.
- Cool shrimp, chop and combine with remaining ingredients.
- Season with salt to taste.
- Place salsa on top of black bean nachos and serve.
Black Bean-Montasio “Nachos” Instructions
- Spread tortilla chips with room temperature black bean paste. Sprinkle liberally with Montasio cheese.
- NOTE: Montasio cheese is a hard ripened goat cheese. You may substitute a good Romano if Montasio is unavailable.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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yum yum yum.
Yum!
lizzy - Fri, 11/13/09 - 08:42 am