Shrimp and Chorizo Nachos with Fresh Pico de Gallo

Shrimp and Chorizo Nachos with Fresh Pico de Gallo is the ultimate game day dish - make and enjoy using just one skillet!

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mexican

Keyword gluten free

Method Baking

Servings

Calories 352kcal

6 gluten free corn tortillas cut into quarters OR 24 gluten-free corn tortilla chips
7 oz gluten free Mexican pork chorizo
1/2 lb shrimp peeled and deveined then chopped
3 oz freshly shredded Pepper Jack cheese
3 oz freshly shredded Queso Quesadilla or Monterey Jack
1 avocado chopped
1 green onion chopped

Preheat oven to 400 degrees then line two baking sheets with parchment paper or foil and spray with nonstick spray. Arrange tortilla wedges on baking sheets then spray tops with nonstick spray. Bake, rotating pans halfway through, for 8-10 minutes or until chips are light golden brown (chips will crisp as they cool.) Set aside. (Omit step if using store-bought tortilla chips.)
Meanwhile, heat a large, oven-safe skillet over medium-high heat. Add chorizo then cook through, 6-7 minutes, and then scoop onto a paper towel-lined plate to drain, reserving fat in the skillet. Season shrimp lightly with salt then add to the skillet and saute until just cooked through, 1-2 minutes. Remove to plate with chorizo.
Scrape out any excess fat from the skillet then arrange half the tortilla chips in the bottom. Top with half the cooked chorizo and shrimp, and half of the cheeses. Repeat layers then bake until cheese is melted, 5-7 minutes.
Combine ingredients for Fresh Pico de Gallo in a bowl then top nachos with chopped avocado and green onions, and serve with Fresh Pico de Gallo.

If you don't have an oven-safe skillet arrange nachos on a foil-lined baking sheet then bake according to directions.