Jerk Chicken 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.

CARIBBEAN NACHOS

Steps:

• Heat the oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
• Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Picked Jerk Chicken over top. Top with pineapple, crema, Cotija, avocado and pickled chiles. Garnish with cilantro.
• Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree. Yield: about 4 cups.
• Heat the oil in a large skillet over medium-high heat. Add the shredded chicken, soy sauce, jerk paste and stock. Cook for about 3 minutes and set aside. Yield: 2 cups.

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.

JERK CHICKEN NACHOS

Steps:

• 1. Cook noodles according to package directions; drain and set aside. Meanwhile, place flour in Coating Tray. Coat chicken in flour, shaking off excess. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook without disturbing 2-3 minutes on each side or until golden brown. (Chicken will not be fully cooked.) Remove chicken from Skillet; keep warm.
• 2. Meanwhile, combine tomato paste, broth, pressed garlic, cornstarch, salt and black pepper in Classic Batter Bowl; mix well. Dice bell pepper using Chef's Knife. Chop onion using Food Chopper.
• 3. Combine bell pepper, onion and mushrooms in Skillet. Cook and stir 3-4 minutes or until vegetables begin to soften. Add broth mixture and tomatoes; bring to a simmer. Stir in basil and add chicken back to Skillet. Cover and simmer 5-7 minutes or until center of chicken is no longer pink and sauce is thickened. To serve, divide noodles among plates; top with chicken and sauce