• Preheat oven on medium broil.

Sauce

• Heat 1 tablespoon of olive oil over medium-high heat. Add finely diced poblano pepper, garlic, purple onion, and salt to pan. Sauté until charred and tender, stirring occasionally. Turn-off the heat.
• Once the peppers are charred add the creama, milk and cheese to the skillet. Stir to combine and then pour into a blender or food processor + add the cilantro and puree until smooth. Then set aside.

Prepare the shrimp.

• Season the shrimp by adding the chili powder, cumin, oregano, salt and granulated garlic in a small bowl. Stir to combine.
• Toss the shrimp in the seasoning.
  
• Heat a large skillet over medium-high heat, then add the olive oil once the pan is hot add the shrimp in a single layer.
  
• Cook for about 2–3 minutes per side, turning with tongs. Shrimp cook very quickly, so watch them closely to avoid a tough, rubbery texture. They are done when they turn pink and opaque and internal cooking temp of 145°F (63°C).
• Once the shrimp are cooked remove them from the pan and place them on a cutting board. Roughly chop the the shrimp.

  This is optional, but I love that it makes the nachos easier to eat.
  

Nacho Assembly

• Place tortilla chips in single-ish layer on a baking sheet. Top with 1 cup of the sauce that we set aside, shrimp, and shredded cheese.
  
• Place in the oven under medium broil until cheese is completely melted, about 4-7 minutes. Watch carefully as not to burn.
  
• Remove from the oven and serve immediately topping with your favorite garnishes.