• 1 jar (16 ounces) Frontera Chipotle Salsa
  • 1 can (15 ounces) diced tomatoes, drained
  • 1 teaspoon Cider Vinegar
  • 1 pound small peeled, deveined shrimp
  • 1/2 teaspoon salt
  • 24 thick tortilla chips
  • 3 to 4 tablespoons finely grated Mexican queso añejo, Parmesan or Romano
  •  chopped cilantro, for garnish


  1. In a large skillet, heat the salsa, tomatoes and vinegar. Simmer, stirring regularly until quite thick, about 5 minutes. Stir in the shrimp. Cook and stir just until shrimp turn pink, about 2 minutes. Remove from heat. Cool, then taste and season with salt.
  2. Arrange 24 thick tortilla chips on one or more serving platters. Top each with a heaping tablespoon of the shrimp, a sprinkling of cheese and cilantro, and they're ready to pass around.
Serves 6 to 8.

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