Caribbean Nachos recipe

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Ingredients

1 (16 ounce) package multigrain tortilla chips
1 red bell pepper, diced
1 orange bell pepper, diced
1 bunch green onions, chopped
1 avocado - peeled, pitted, and diced
½ pineapple, peeled and cut into 1/2-inch dice
8 thick slices bacon
¾ cup Caribbean jerk marinade
1 pound cooked shrimp, peeled and deveined
½ pound shredded Monterey Jack cheese
1 bunch fresh cilantro, chopped

Nutrition Info

1268.4 calories
carbohydrate: 108.4 g
cholesterol: 299.4 mg
fat: 68.9 g
fiber: 16.6 g
protein: 59 g
saturatedFat: 19.7 g
servingSize: -
sodium: 2808.9 mg
sugar: 25.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Layer the chips on a tray or cookie sheet. Arrange the red pepper, orange pepper, onion, avocado, and pineapple on top of the chips.

  3. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly crisp, drain on a plate lined with paper towels. Chop the bacon and sprinkle over the nachos.

  4. Pour the jerk marinade into a saucepan over medium heat. Cook, stirring continually, until the marinade reduces to a thick sticky consistency, about 3 minutes. Add the shrimp and stir to coat, cook until the shrimp are hot. Scatter the shrimp over the nachos, top with Monterrey Jack cheese and cilantro.

  5. Place the nachos in the oven until the cheese is melted, about 7 minutes.

Recipe Yield

4 servings

Recipe Note

This recipe combines spicy, sweet, and salty with a definite Caribbean flair. The multigrain chips make it a heartier and healthier dish, and add a wonderful nutty flavor. Chicken can be subbed for the shrimp, but increase the cooking time as necessary. Serve with sour cream and picante salsa.

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