Caribbean Nachos The Best Recipes

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Caribbean Nachos

"This recipe combines highly spiced, candy, and salty with a particular Caribbean aptitude. The multigrain chips make it a heartier and healthier dish, and add a tremendous nutty taste. Chicken can be subbed for the shrimp, but growth the cooking time as necessary. Serve with sour cream and picante salsa."

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
1/2 pineapple, peeled and reduce into half of-inch cube
8 thick slices bacon
3/4 cup Caribbean jerk marinade
1 pound cooked shrimp, peeled and deveined
half pound shredded Monterey Jack cheese
1 bunch clean cilantro, chopped

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

Preheat oven to 400 degrees F (2 hundred degrees C).
Layer the chips on a tray or cookie sheet. Arrange the red pepper, orange pepper, onion, avocado, and pineapple on top of the chips.
Place bacon in a huge, deep skillet. Cook over medium-excessive warmness until calmly crisp; drain on a plate covered with paper towels. Chop the bacon and sprinkle over the nachos.
Pour the jerk marinade into a saucepan over medium heat. Cook, stirring constantly, until the marinade reduces to a thick sticky consistency, approximately 3 minutes. Add the shrimp and stir to coat; prepare dinner until the shrimp are warm. Scatter the shrimp over the nachos; top with Monterrey Jack cheese and cilantro.
Place the nachos within the oven until the cheese is melted, about 7 minutes.

Notes :

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