Ingredients:
- 1
mango, seeded, peeled and chopped
- 1/4
cup
yellow onion, chopped
- 1
red bell pepper, chopped
- 1
can diced green chilies, drained
- 1
lb
peeled, de-veined uncooked shrimp
- 1
cup
Kozlowski Farms Mango & Apricot Roasted Chipotle Grill Sauce
- 1
bag (16 oz.) tortilla chips
- 2
cups canned kidney beans, rinsed and drained
- 3
cups shredded Monterrey jack cheese
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Directions:
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Preheat broiler. In a small bowl combine mango, onion, bell pepper and green chilies. Set aside.
In a medium bowl combine shrimp and Kozlowski Farms Mango & Apricot Roasted Chipotle Grill Sauce; coat shrimp thoroughly. Cook shrimp in a large skillet over medium high heat for 2 to 3 minutes on each side or until shrimp is opaque. Remove from heat and set aside.
Place tortilla chips evenly on a broiler-safe platter. Top tortilla chips with cooked shrimp and grill sauce mixture, then add mango mixture and kidney beans. Sprinkle with cheese. Broil 5 inches from heat for 2 to 3 minutes or until cheese is melted.
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