Latest Dish Menu Caribbean Nachos

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Caribbean Nachos

"This recipe combines spicy, candy, and salty with a specific Caribbean flair. The multigrain chips make it a heartier and more healthy dish, and upload a great nutty flavor. Chicken can be subbed for the shrimp, but boom the cooking time as vital. Serve with sour cream and picante salsa."

Ingredients :

1 (16 ounce) bundle multigrain tortilla chips
1 purple bell pepper, diced
1 orange bell pepper, diced
1 bunch green onions, chopped
1 avocado - peeled, pitted, and diced
1/2 pineapple, peeled and cut into half of-inch cube
eight thick slices bacon
3/four cup Caribbean jerk marinade
1 pound cooked shrimp, peeled and deveined
half of pound shredded Monterey Jack cheese
1 bunch fresh cilantro, chopped

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

Preheat oven to 400 degrees F (two hundred degrees C).
Layer the chips on a tray or cookie sheet. Arrange the purple pepper, orange pepper, onion, avocado, and pineapple on top of the chips.
Place bacon in a massive, deep skillet. Cook over medium-excessive warmth until lightly crisp; drain on a plate lined with paper towels. Chop the bacon and sprinkle over the nachos.
Pour the jerk marinade right into a saucepan over medium warmth. Cook, stirring always, until the marinade reduces to a thick sticky consistency, about 3 mins. Add the shrimp and stir to coat; cook till the shrimp are hot. Scatter the shrimp over the nachos; pinnacle with Monterrey Jack cheese and cilantro.
Place the nachos within the oven until the cheese is melted, approximately 7 minutes.

Notes :

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