1 (6 oz.) bag Original Pretzel Crisps®
3 tablespoons orange jelly
½ cup sour cream
2-3 tablespoons hot sauce, desired heat
3 ½ oz. sweet Spanish chorizo, chopped into ¼ inch pieces
1 lb. raw large shrimp, deveined, shells removed, cut into ½ inch pieces
3 green onions, thinly sliced
½ teaspoon cumin
Kosher salt and pepper
1 cup black beans, drained
12 oz. finely shredded Mexican cheese
1 ripe avocado, seeded, chopped into ½ inch pieces, garnish


  1. To make the spicy orange drizzle, add the jelly, sour cream, and hot sauce to a small bowl and whisk well. Refrigerate until needed.
  2. To start, heat a large cast iron skillet to medium heat. Add the chorizo and saute for 2-3 minutes or until slightly crispy. If the chorizo releases too much grease, you can wipe a little out if desired. Add the shrimp, 2/3 of the green onions, (reserve the remaining 1/3 to garnish), and cumin and saute for about 3 minutes or until the shrimp turns pink and is just cooked through. Season with kosher salt and pepper. Add the black beans and mix. Remove the nacho mixture and put in a medium sized bowl.
  3. To make the nachos, using the same cast iron skillet, start layering Pretzel Crisps® on the bottom. Then add half of the shrimp mixture and half of the cheese. Finish with another layer of Pretzel Crisps®, remaining shrimp mixture and layer top with cheese. Heat in the oven until all the cheese is melted on top. Remove from the oven and garnish with avocado and remaining green onions.
  4. Serve with spicy orange drizzle. You can also make these nachos in four individual 5” cast iron pans, dividing the ingredients between them.