Shrimply the Best...

Serving Size: 1/2 of recipe (about 15 nachos)
Calories: 282
Fat: 7g
Sodium: 722mg
Carbs: 30g
Fiber: 2.5g
Sugars: 5g
Protein: 22.5g

PointsPlus® value 7*

HG Tips! When handling jalapeños, don't touch your eyes -- that pepper juice can STING. And wash your hands well immediately afterward. For less heat in your dish, remove the seeds.

Restaurants LOVE to get crazy with their appetizers, don't they? Pssst... We secretly love that they do. It gives us great excuses to make over dishes like THIS. Chomp, chomp!

Ingredients:

2 tbsp. light plain soymilk
Dash cumin
Dash chili powder, or more to taste
1/4 cup shredded fat-free cheddar cheese
1/4 cup shredded reduced-fat Monterey Jack cheese
1 wedge The Laughing Cow Light Creamy Swiss cheese
3 oz. ready-to-eat small/bay shrimp
2 oz. (about 30) baked tortilla chips (like Guiltless Gourmet or Baked! Tostitos Scoops!)
1/4 cup fresh salsa or pico de gallo
1 jalapeño pepper, sliced into rings (see HG Tips!)
1/4 cup fat-free sour cream

Directions:
In a medium pot, combine soymilk, cumin, and chili powder. Add all three cheeses, breaking the cheese wedge into pieces. Bring to medium-low heat. Cook and stir until sauce is hot and uniform, about 5 minutes. Stir in shrimp and cook and stir until hot, about 3 minutes.

Evenly lay chips on a large microwave-safe plate. Microwave for 30 seconds, or until warm.

Give cheese-shrimp mixture a stir, and spoon over chips. Top with salsa or pico de gallo, jalapeño slices, and sour cream. Consume immediately!

MAKES 2 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.