Jamaican Jerk Nachos Recipes

JAMAICAN JERK NACHOS

Steps:

• Boil chicken until done then chop into small pieces.
• Mix 3 tbs of Jamaican jerk rub in to the chicken.
• take seeds out of bell peppers and chop into small pieces.
• add juice of 1 lemon to bell peppers.
• Layer 1 bag of doritos on large baking pan and spread the chicken mixture of it and then add cheese to your own preference. Pop into 400 degree oven until cheese melt. Before you serve add the bell peppers to the top. You can also add sour cream, guacamole, or salsa.

AUTHENTIC JAMAICAN JERK SAUCE

Steps:

• Put content in a food processor or blender and liquify.
• Pour sauce in a jar and keep refrigerated.
• The sauce will keep forever if kept refrigerated.
• To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.
• Marinate meat at least 2 hours.

JERK CHICKEN NACHOS

Steps:

• For the mango and avocado salsa: In a medium bowl, combine the cilantro, garlic, mango, avocado, jalapeno and lime juice. Mix in the salt and pepper. Set aside.
• For the jerk chicken nachos: Preheat the oven to 400 degrees F or prepare a grill for indirect heat to 400 degrees F.
• In a small skillet over medium heat, combine the chicken, jerk seasoning and 3 tablespoons water. Cook until the water is totally evaporated and the seasoning is evenly distributed, about 3 minutes.
• Spread the tortilla and plantain chips out evenly on a baking sheet or in a disposable foil pan. Top with the beans and chicken, then the cheese. Place in the oven or on the grill over indirect heat and bake until the cheese is bubbly, 7 to 8 minutes. Top with the mango and avocado salsa and drizzle with the sour cream.

JERK CHICKEN NACHOS

Steps:

• Preheat oven to 425°F (220°C). Arrange tortilla chips in a slightly overlapping layer on a cookie sheet.
• In a bowl, combine chicken, cheese and 1 tbsp (15 mL) of the jerk spice; mix gently.
• Sprinkle chicken mixture evenly over tortilla chips.
• Bake 5-7 minutes or until cheese is melted; remove.
• Meanwhile, dice bell pepper. Cut lime in half crosswise.
• Squeeze the juice from 1 half of lime into a small bowl -- add remaining jerk rub and bell pepper and mix well.
• Snip cilantro using Kitchen Shears. Slice remaining lime half into garish slices.
• Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro.
• If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos.
• Garnish with lime slices.

SPICY SHRIMP NACHOS

Steps:

• Preheat broiler.
• For salsa: In a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside.
• In a large bowl stir together brown sugar and jerk seasoning.
• Add shrimp and toss to coat.
• Coat a grill pan or large skillet with cooking spray.
• Heat over medium-high heat.
• Add half the shrimp at a time to the pan.
• Cook for 1 to 2 minutes each side or until shrimp are opaque.
• Remove and set aside.
• If desired, coarsely chop shrimp.
• Spread tortilla chips on a broiler-safe platter or baking sheet.
• Top with shrimp and salsa.
• Sprinkle with cheese.
• Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted.