Robby Melvin
Lisa Cericola; Robby Melvin
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Credit: Steven DeVries; Food Styling: Catherine Crowell Steele; Prop Styling: Heather Chadduck Hillegas

Recipe Summary test

20 mins
30 mins
Serves 4 (serving size: 1/4 skillet)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Pour oil to a depth of 2 inches in a Dutch oven; heat oil over medium-high to 350°F. Stack tortillas; cut stack into quarters to create 48 tortilla wedges. Fry wedges, 12 at a time, in hot oil until lightly browned, about 1 1/2 minutes per side. 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.

  • Arrange half of chips in a 10-inch cast-iron skillet, and pour 1/2 cup salsa over chips. Top with remaining chips and 2 cups salsa. Cover skillet with heavy-duty aluminum foil, and bake in preheated oven 15 minutes.

  • Meanwhile, toss shrimp with ancho chile powder and remaining 3/4 teaspoon salt.

  • 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.

  • Top with queso fresco, avocado, and cilantro. Serve immediately.