Jerk Chicken Nachos Recipe

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Ingredients:

Serving

6 cups tortilla chips
3 cups shredded cooked chicken
2 cups marbled cheddar cheese
2 tbsp jamaican jerk spice, divided
1 red bell pepper
1 lime
2 tbsp snipped fresh cilantro
1/4 cup sour cream , plus
1 tsp additional jamaican jerk spice (optional)

Directions:

Preheat oven to 425°F (220°C). Arrange tortilla chips in a slightly overlapping layer on a cookie sheet.
In a bowl, combine chicken, cheese and 1 tbsp (15 mL) of the jerk spice; mix gently.
Sprinkle chicken mixture evenly over tortilla chips.
Bake 5-7 minutes or until cheese is melted; remove.
Meanwhile, dice bell pepper. Cut lime in half crosswise.
Squeeze the juice from 1 half of lime into a small bowl - add remaining jerk rub and bell pepper and mix well.
Snip cilantro using Kitchen Shears. Slice remaining lime half into garish slices.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	923.72 Kcal (3867 kJ)
Calories from fat	468.77 Kcal
		% Daily Value*
Total Fat	52.09g	80%
Cholesterol	68.84mg	23%
Sodium	929.77mg	39%
Potassium	427.37mg	9%
Total Carbs	89.79g	30%
Sugars	1.67g	7%
Dietary Fiber	6.21g	25%
Protein	25.75g	51%
Vitamin C	11.5mg	19%
Vitamin A	0.2mg	8%
Iron	6mg	33%
Calcium	419.2mg	42%

Amount Per 100 g
Calories	385.47 Kcal (1614 kJ)
Calories from fat	195.62 Kcal
		% Daily Value*
Total Fat	21.74g	80%
Cholesterol	28.73mg	23%
Sodium	388mg	39%
Potassium	178.34mg	9%
Total Carbs	37.47g	30%
Sugars	0.69g	7%
Dietary Fiber	2.59g	25%
Protein	10.74g	51%
Vitamin C	4.8mg	19%
Vitamin A	0.1mg	8%
Iron	2.5mg	33%
Calcium	174.9mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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