nachos crevettes panées el paso
45 minutes • 2 servings

El Paso Breaded Shrimp Nachos

A perfect recipe for playoff football tailgates, let yourself be seduced by this essential recipe: El Paso breaded shrimp nachos. This delight, prepared with carefully coated and breaded shrimp, rests on a bed of Takis nachos of your choice. To accentuate the flavors, we enrich this dish with our unique blend of El Paso Tex-Mex spices, delivering a burst of flavor in every bite.

Ingredients

  • 1 bag of Takis 280 g of your choice
  • 15-20 wild shrimp from Argentina
  • 1 cup of flour
  • 2 beaten eggs
  • 1 cup Panko breadcrumbs
  • 3 tbsp El Paso Tex-Mex spices

PICO DE GALLO INGREDIENTS

  • 2 tomatoes cut into small cubes
  • 1 seeded jalapeno, cut into small cubes
  • Chopped cilantro (to taste)
  • 1 French shallot, finely chopped
  • 2 tbsp. tablespoon of olive oil

CHORIZO CHEESE SAUCE INGREDIENTS

  • 100 g Chorizo ​​cut into small cubes
  • 1/2 seeded red pepper, finely chopped
  • 1 French shallot finely chopped
  • 2 tbsp. tablespoon of olive oil
  • 5 tbsp. tablespoon of spreadable cheese
  • 250 ml Mexican beer
  • 100 ml of 15% cooking cream
  • 320 g grated Tex-Mex cheese

Preparation

  1. Mix Panko breadcrumbs and El Paso Tex-Mex spices
  2. Dip the shrimp in the flour, then the egg and then in the breadcrumb mixture.
  3. Place the breaded shrimp in the Air Fryer at 390°F for about 10 minutes, shaking the basket 2 or 3 times during cooking.
  4. In a large skillet, brown the shallot, pepper and chorizo ​​for about 5 minutes.
  5. Add the Mexican beer and bring to a boil.
  6. Add the cheese spread and simmer over medium heat for 2 to 3 minutes.
  7. Gradually add the grated Tex-Mex cheese and cream and simmer over heat for 10-15 minutes until the sauce is thick and cheesy.
  8. Mix all the Pico de Gallo ingredients well.
  9. Open the bag of takis on top, add cheese sauce, then the breaded shrimp, Pico de Gallo and cover with cheese sauce.
  10. Sprinkle with chives before serving.

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