Lobster Nachos with Queso
Fresh and sweet flavors come together on a new twist for nachos.
- 1 lb White American Cheese
- 4 oz Cream Cheese
- 8 oz Pepper Jack Cheese
- 2 cup Heavy Cream
- 2 tbsp Diced Jalapenos
- 1 tbsp Shrimp Base
- 8 oz Cooked Warm Water Lobster Tail Meat, Chopped
- Minature Sweet Peppers, Sliced
- Avocado, Sliced
- Fresh Greens
- Fresh Cilantro
In a double boiler on low heat (enough to keep a gentle boil), add the white American, pepper jack, cream cheese and 1 cup of the heavy cream.
Stir mixture until cheese begins to evenly melt.
- Add the shrimp base and whisk until evenly distributed. Add the heavy cream until you reach the consistency you desire.
Add diced jalapenos to mixture, according to your preference. If they are from a jar, add a teaspoon or two of the juice as well.
Spread chips on a platter and top with avocado, sweet peppers, fresh greens and lobster meat, drizzle with queso and serve.