Caribbean Nachos

Name: Caribbean Nachos
Prep time: 20 min
Cook time: 20 min
Yield: 4
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

⏱️ Ready in 40 min 🥄 Prep 20 min 🔥 Cook 20 min 👥 4 servings

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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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Snack

📊 At a Glance

Prep 20 min

Cook 20 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 1268

% Daily Value*

Total Fat 68.9g 88%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2809mg 122%

Total Carbohydrate 108.4g 39%

Dietary Fiber 16.6g 59%

Total Sugars 25.3g

Protein 59g 118%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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

Layer the chips on a tray or cookie sheet.

Arrange the red pepper, orange pepper, onion, avocado, and pineapple on top of the chips.

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.

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.

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