Caribbean Nachos


  • 1 (16 ounce) package multigrain tortilla chips
  • 1red bell pepper, diced
  • 1orange bell pepper, diced
  • 1 bunch green onions, chopped
  • 1avocado – peeled, pitted, and diced
  • ½pineapple, peeled and cut into 1/2-inch dice
  • 8 thick slices bacon
  • ¾ cup Caribbean jerk marinade
  • 1 pound cooked shrimp, peeled and deveined
  • ½ pound shredded Monterey Jack cheese
  • 1 bunch fresh cilantro, chopped
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C).


  • Step 2

    Layer the chips on a tray or cookie sheet. Arrange the red pepper, orange pepper, onion, avocado, and pineapple on top of the chips.

  • Step 3

    Place bacon in a large, deep skillet. Cook over medium-high heat until evenly crisp; drain on a plate lined with paper towels. Chop the bacon and sprinkle over the nachos.

  • Step 4

    Pour the jerk marinade into a saucepan over medium heat. Cook, stirring continually, until the marinade reduces to a thick sticky consistency, about 3 minutes. Add the shrimp and stir to coat; cook until the shrimp are hot. Scatter the shrimp over the nachos; top with Monterrey Jack cheese and cilantro.

  • Step 5

    Place the nachos in the oven until the cheese is melted, about 7 minutes.

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