Best Jerk Chicken Nachos Recipes

Jerk Chicken Nachos image

Provided by Katie Lee Biegel

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup minced fresh cilantro
2 cloves garlic, minced
1 mango, cut into small dice
1 avocado, cut into small dice
1 jalapeno, minced (seeds and membranes removed for less heat)
Juice of 1/2 lime
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 rotisserie chicken, meat shredded (skin and bones discarded)
2 tablespoons jerk seasoning
3 cups tortilla chips
3 cups plantain chips
One 15-ounce can pinto beans, rinsed and drained
2 1/2 cups shredded Cheddar
1/2 cup sour cream

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 image

Provided by CookinMandi

Categories < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

6 cups tortilla chips
3 cups shredded cooked chicken
2 cups marbled cheddar cheese
2 tablespoons jamaican jerk spice, divided
1 red bell pepper
1 lime
2 tablespoons snipped fresh cilantro
1/4 cup sour cream, plus
1 teaspoon additional jamaican jerk spice (optional)

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.

Nutrition Facts : Calories 148.9, Fat 9.6, SaturatedFat 5.2, Cholesterol 48.1, Sodium 146.1, Carbohydrate 1.6, Fiber 0.4, Sugar 0.6, Protein 13.7

Jerk Chicken nachos image

Provided by NIKKI SMITH

Categories Chicken

Time 55m

Number Of Ingredients 15

1 pkg spaghetti noodles
1 c all purpose flour
4 oz chicken breast, skinned 4 oz
2 Tbsp oil
1/3 c tomato paste
1 can(s) 14.5 chicken broth
4 clove garlic , pressed
1 Tbsp cornstarch
1 tsp salt
1/2 tsp coarsely ground pepper
1 medium green bell pepper
1 medium onions
1/4 c chopped fresh basil leaves
8 oz sliced mushrooms
1 can(s) (14.5 oz) italian-seasoned petite diced tomatoes, undrained

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

JERK CHICKEN NACHOS image

Yield 12 servings

Number Of Ingredients 8

6 cups (1.5 L) tortilla chips
3 cups (750 mL) diced or shredded cooked chicken
8 oz (250 g) shredded marble cheese (2 cups/500 mL)
2 tablespoons (30 mL) Jamaican Jerk Rub, divided
1 small yellow or red bell pepper or combination
1 lime
2 tbsp (30 mL) snipped fresh cilantro
¼ cup (50 mL) sour cream and 1 tsp (5 mL) additional Jamaican Jerk Rub (optional)

Steps:

Preheat oven to 425°F (220°C). Arrange tortilla chips in a slightly overlapping layer on Large Round Stone. In Classic Batter Bowl, combine chicken, cheese and 1 tbsp (15 mL) of the jerk rub; mix gently. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add remaining jerk rub and bell pepper and mix well. Snip cilantro using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife. 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.