This weekend was wonderfully warm, so it was the perfect time to celebrate with salads aplenty.
One of The Boy's favorite salads is a Tex-Mex hodge-podge I throw together. Leftover beef or chicken, beans of some sort (kidney, black or pinto), cilantro, lettuce, green onions, croutons (or crushed tortilla chips), corn or peas, olives - really anything that's in the fridge and looks like it might work.
But I got The Boy's attention when I paired a Tex-Mex hodge-podge with Shrimp Nachos. He declared them an instant favorite, a 5-star recipe (baby), a guest-pleaser and worthy of a blog post.
Here's my recipe (adapted from Southern Living, April 2010).
- 1.3 c. (4-5 oz.) shredded pepper Jack cheese
- 1 c. chopped cooked shrimp
- 1 (4.5-oz.) can chopped green chiles, drained
- 1/3 c. reduced-fat mayonnaise
- 1/3 c. chopped green onions
- 1/4 c. chopped fresh cilantro
- 48 tortilla chip scoops
For maximum yumminess, top each nacho with homemade salsa. (Spicy!!) Then serve it with some freshly sun-brewed sweet peach tea. (Tasty!!)
The Niece was very sad to have missed out on the nachos. At least we saved some tea for her!