Caribbean Jerk Chicken Nachos
Jerk chicken marinade (if making from scratch)
- 2 scotch bonnet peppers seeded and chopped
- 4 green scallion tops chopped
- 1 small onion chopped
- 4 large garlic cloves chopped
- 2 tablespoons chopped fresh thyme leaves
- 2 teaspoons ground allspice
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 2 teaspoons black pepper
- 2 tablespoons salt
- Juice of 3 limes
- 1 cup white vinegar
- 1/2 cup olive oil
- 1/2 cup water
- 1 lb jerk-marinated chicken breasts
- 1/2 cup canned pineapple sliced. Diced mango can be a nice alternative
- 1/2 cup pickled jalapeno
- 1 green onion
- Juice of 1 lime
- 1/4 teaspoon cayenne pepper
- 8 ounces corn tortilla chips approximately half of a store-bought bag, or, if prepared fresh, use 15 corn tortillas, each cut into 6 triangles
- 8 ounces Monterey Jack cheese shredded (about 2 cups)
- Simple Pico de Gallo storebought salsa is okay too
- To marinate the chicken: In a bowl, whisk all of the ingredients for the marinade to combine and add to slow-cooker. Alternatively, just douse it in a storebought sauce. If you're making the chicken on the grill or elsewhere, apply the marinade afterwards.
- Place the chicken into the slow-cooker and let marinate in there for at least 4 hours.
- Meanwhile, when the chicken is nearly done cooking, you can layer the tortilla chips in a baking sheet. Preheat the oven to 375 degrees. Evenly distribute the green onion, jalapeno, and pineapples over the chips. Then cover the chips with the shredded cheese. Bake the nachos for 5 to 7 minutes, or until the cheese has melted.
- Allow the chicken to cool for 5 minutes while the nachos are in the oven, and shred the chicken with a fork. It should fall apart easily and you can place it right onto the nachos. Serve right away with your choice of guac, salsa or pico de gallo, and sour cream.
Enjoy this tropical recipe for jerk chicken nachos and please share with your friends & family if you like it!
If you have any issues, questions, or concerns about the recipe, please feel free to contact us.
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