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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe combines spicy, sweet, and salty with a definite Caribbean flair. The multigrain chips make it a heartier and healthier dish, and add a wonderful nutty flavor. Chicken can be subbed for the shrimp, but increase the cooking time as necessary. Serve with sour cream and picante salsa. Ingredients:
1 (16 ounce) package multigrain tortilla chips |
1 red 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 1/2-inch dice |
8 thick slices bacon |
3/4 cup caribbean jerk marinade |
1 pound cooked shrimp, peeled and deveined |
1/2 pound shredded monterey jack cheese |
1 bunch fresh cilantro, chopped |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.
5. Place the nachos in the oven until the cheese is melted, about 7 minutes.
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