JERK CHICKEN NACHOS

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.