Surf n Turf Chipotle Nachos

Surf and Turf Chipotle Nachos

Perfect for casual entertaining, these indulgent nachos with shrimp and steak, plus all the classic Mexican toppings, make an impressive appetizer or snack.

Prep Time
Cook Time

Step 1: Season steak

Season steak with cumin, garlic powder, salt and pepper.

Step 2: Season shrimp

In small bowl, toss shrimp with half the chipotle peppers, lime zest, lime juice and oil.

Step 3: Preheat grill

Preheat grill to medium-high heat; grease grates well.

Step 4: Cook corn

Grill corn, turning occasionally, for 10 to 12 minutes or until lightly charred and tender. Let cool completely and slice kernels off cob.

Step 5: Cook steak

Grill steak, turning once, for 6 to 8 minutes or until grill-marked and medium-rare. Let rest for 10 minutes before slicing against the grain.

Step 6: Cook shrimp

Grill shrimp, turning occasionally, for 2 to 3 minutes or until shrimp turn pink and are cooked through.

Step 7: Cook jalapeños

Grill jalapeños, turning once, for 4 to 6 minutes or until grill-marked. Let cool completely and dice.

Step 8: Preheat oven

Preheat oven to 425°F.

Step 9: Assemble nachos

Arrange half the tortilla chips on large baking sheet. Scatter with half the Monterey Jack cheese. Top with half the steak, half the shrimp, half the corn, half the jalapeños and half the pico de gallo. Repeat layers once.

Step 10: Cook nachos

Bake for 8 to 10 minutes until cheese has melted.

Step 11: Prepare sour cream mixture

Meanwhile, in small bowl, stir together sour cream and remaining chipotle peppers.

Step 12: Prepare to serve

Sprinkle nachos with avocado and cilantro. Serve with chipotle sour cream and lime wedges.


Substitute skirt steak with flank steak, sirloin or strip loin if preferred.