Caribbean Nachos

Caribbean Nachos

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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Ingredients

40 m servings 1268 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 1268 kcal
  • 63%
  • Fat:
  • 68.9 g
  • 106%
  • Carbs:
  • 108.4g
  • 35%
  • Protein:
  • 59 g
  • 118%
  • Cholesterol:
  • 299 mg
  • 100%
  • Sodium:
  • 2809 mg
  • 112%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 22
  1. 31 Ratings

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Most helpful positive review

I have made this twice in the last two weeks for different events. Every one loved it! It is a very unusual combination, and it presents beautifully! I just microwaved the Jerk sauce and I coa...

Most helpful critical review

Just did not like the combination in this recipe.

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I have made this twice in the last two weeks for different events. Every one loved it! It is a very unusual combination, and it presents beautifully! I just microwaved the Jerk sauce and I coa...

The many reviews that added black beans sounded pretty good and I wanted it to be filling, because it was our dinner. Since my shrimp was raw and large, I cut it in more bite sized pieces, put t...

Fantastic nachos. Made as directed even though I was apprehensive of all the bell peppers and onions. Perfect amount of ingredients and wonderful blend of flavors! Thanks for sharing. I serv...

In the midst of watching the Pats game and eating these nachos. Everyone loves them, a great twist on a game-time favorite. Used the smallest shrimp I could find (salad shrimp) and they are ju...

These were the most amazing food ever! We regularly eat nachos as a dinner meal and are going to add this recipe to our regularly made dishes. Since there are just two of us...this recipe was ...

Wonderful recipe. I used jerk chicken instead of shrimp. It was a success and even the kids loved it!

"Filling" SUPER tasty but think it would be soooo much better in taco shells, maybe even a quesadilla- the tortilla chips just didn't do it justice!

These are wonderful! I wouldn't make it with avacodo because they get old quick and it doesn't make for good leftovers.

I think it was pretty good, but I love salsa with my nachos. Think next time I'm going to add a twist and try it with mango salsa! A must try recipe overall!

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