A seafood twist on the brunch favorite.
Quickly remove tortilla chips from oil, and drain on paper towels.
Sprinkle chips evenly with salt.
Credit:Photographer: Stephen DeVries; Prop Styling: Heather Chaddick Hillegas; Food Styling: Catherine Steele
Cool to room temperature, about 10 minutes.
Then try not to eat them all before you make these tasty shrimp chilaquiles.
Pour oil to a depth of 2 inches in a Dutch oven; heat oil over medium-high to 350F.
Stack tortillas; cut stack into quarters to create 48 tortilla wedges.
Quickly remove tortilla chips from oil, and drain on paper towels.
Sprinkle chips evenly with 3/4 teaspoon of the salt.
Cool to room temperature, about 10 minutes.
Top with remaining chips and 2 cups salsa.
Cover skillet with heavy-duty aluminum foil, and bake in preheated oven 15 minutes.
Season shrimp:
Meanwhile, toss shrimp with ancho chile powder and remaining 3/4 teaspoon salt.
Cook shrimp:
Remove skillet from oven, and increase oven temperature to broil.
Remove and discard foil.
Arrange shrimp on top of tortilla mixture.
Return to oven, and broil just until shrimp turn pink, 3 to 5 minutes.
Garnish and serve:
Top with queso fresco, avocado, and cilantro.
