School is back in session. The weather is subtly starting to cool off and the daylight hours are waning. All of those ar signs to grab your Traeger and your pigskin and gather folks 'round your tailgate. It's tailgating time.
Nachos are perfect bites to munch on while you are waiting for those brats and burgers to grill. We had a suggestion from Traeger fan Treesaw Myhoney to try these Cheddar and Shrimp Nachos from Taste of Home. We can't resist nachos, can we?! So we tweaked and Traeger'ed these nachos and instantly fell in love.
SHRIMP & CHEDDAR SUPREME NACHO BITES
PREP TIME: 5 minutes
COOK TIME: 5 to 10 minutes
RECOMMENDED PELLETS: Alder, Mesquite or Oak
1/4 pound cooked medium shrimp, peeled and deveined, chopped
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
1/3 cup chopped green onions
1/4 cup sliced ripe olives, drained
1/2 cup mayonnaise
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
48 tortilla chip scoops
1/2 diced jalapeno (optional)
Chopped cilantro for garnish (optional)
Don't dismay if you are starting with raw shrimp. You can quickly Traeger some up by seasoning them with a drizzle of olive oil and some Salmon Shake and cooking them on High for 4 to 5 minutes per side (for jumbo shrimp).
In a large bowl, combine the chopped shrimp, cheese, green chilies, onions, olives and diced jalapenos (if desired). Combine the mayonnaise, garlic powder and cumin; add to shrimp mixture and toss to coat. When tailgating, mix this together ahead of time and assemble and grill the nachos tailgate-side.
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F with the lid closed for 10 to 15 minutes.
Spread out the tortilla scoops on a large baking sheet and drop the shrimp mixture by tablespoonfuls into each scoop.
Place the baking sheet on the Traeger grill grate and cook for 5-10 minutes or until cheese is melted.
Serve these bite-sized snacks warm with a dollop of sour cream and a sprig of cilantro and if you want more heat, add a few diced or pickled jalapenos.