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24 portions
Portion Size
1/2 cup dip with 1 oz. chips
Ingredients: Measure:
Shrimp, peeled, deveined, butterflied (3 cups)
2-1/2 lbs
Vegetable oil
1/4 cup
Chihuahua cheese, shredded, divided
9 cups
Bacon, cooked, crumbled
1-1/2 cups
Poblano peppers, fire roasted, seeded, 1/4-inch diced
1-1/2 cups
3 cups
Tortilla chips
24 oz
Cilantro for garnish


  1. Saute shrimp in a large skillet in vegetable oil for 2 to 3 minutes or until opaque. Remove from heat; cut into 1/2-inch pieces.

  2. To make FOUR PORTIONS: Combine 1/2 cup cooked shrimp, 3/4 cup cheese, 1/4 cup bacon, 1/4 cup poblano peppers and 1/2 cup salsa.

  3. Spread mixture into a greased 9-inch oven safe dish; top with 3/4 cup cheese.

  4. Bake at 350°F for 20 minutes or until golden brown. Serve with 4 ounces tortilla chips.

  5. CHEF'S NOTE: Shrimp can also be placed on top after baking for visual appeal. If you are unable to find Chihuahua cheese, shredded mozzarella can be substituted.

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