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Caribbean Nachos

By: Smarz325  
"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."

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Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1268 | Total Fat: 68.9g | Cholesterol: 299mg

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