Jerk Chicken Nachos

By cdboss

Ingredients

• Mango and Avocado Salsa:
• 1/4 cup minced fresh cilantro
• 2 cloves garlic, minced
• 1 mango, cut into small dice
• 1 avocado, cut into small dice
• 1 jalapeno, minced (seeds and membranes removed for less heat)
• Juice of 1/2 lime
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Jerk Chicken Nachos:
• 1/2 rotisserie chicken, meat shredded (skin and bones discarded)
• 2 tablespoons jerk seasoning
• 3 cups tortilla chips
• 3 cups plantain chips
• One 15-ounce can pinto beans, rinsed and drained
• 2 1/2 cups shredded Cheddar
• 1/2 cup sour cream

Preparation

Step 1

For the mango and avocado salsa: In a medium bowl, combine the cilantro, garlic, mango, avocado, jalapeno and lime juice. Mix in the salt and pepper. Set aside.

For the jerk chicken nachos: Preheat the oven to 400 degrees F or prepare a grill for indirect heat to 400 degrees F.

In a small skillet over medium heat, combine the chicken, jerk seasoning and 3 tablespoons water. Cook until the water is totally evaporated and the seasoning is evenly distributed, about 3 minutes.

Spread the tortilla and plantain chips out evenly on a baking sheet or in a disposable foil pan. Top with the beans and chicken, then the cheese. Place in the oven or on the grill over indirect heat and bake until the cheese is bubbly, 7 to 8 minutes. Top with the mango and avocado salsa and drizzle with the sour cream.