Total Time
Prep 15 mins
Cook 10 mins

This is a quick & easy, last minute appetizer. Adapted from a recipe I found in one of last year's editions of 'Taste of Home'.

Ingredients Nutrition


  1. Combine the shrimp, cheese, chilies, onions and olives. Combine the mayo and cumin; add to shrimp mixture and toss to coat. Place about a tablespoon of the shrimp mixture into each tortilla scoop and place on baking sheets.
  2. Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.
Most Helpful

These work on regular tortilla chips as well; simply sprinkle additional shredded cheese on top after placing the shrimp mixture on each chip. Served with cocktail sauce for dipping - tasty!

MicheleE January 23, 2011

These were very tasty and elegant looking. I made these just as directed, using frozen bay shrimp that I defrosted and patted dry with a paper towel before using. I did not skimp on filling the scoops, but I found that this made more than 48 servings; probably about 72 total.

Ginny Sue September 08, 2009

Delicious and ultra easy! I put together Step 1 several hours ahead of time. Then I assembled just enough for the two of us and plan on assembling the rest for other evenings-which is working out great for the two of us. I made this based on Chef#174096' recommendation for the Top Favorites of 2008 Game and am glad I did! I had a 5 ounce container of shrimp so I plugged in 20 servings. I omitted the olives but otherwise made as posted. I can hardly taste the green chiles. Thanks Hey Jude for sharing!

WiGal March 16, 2009

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