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5 ounces White corn tortilla chips
5 ounces Monterey jack cheese, grated
1/4 cup Mild green chilies, chopped
1/2 pound Shrimp (medium, peeled and de-veined, grilled)
Place the chips in an oven-ready serving dish (or a cookie sheet) to
form a layer.
Allow the chips to overlap.
Mix together the cheese and chilies.
Sprinkle on top of the chips.
Bake at 375 for 5 minutes or until the cheese has melted.
Top with the cooked shrimp.
Garnish with the salsa and sour cream.