Recipe

Cheesy Jerk Chicken Nachos

Screen Shot 2019 08 27 at 10.31.52 AMAuthorEden HagosYields1 ServingCategory
Total Time1 hr 30 mins

Cut the heat of perfectly seasoned jerk chicken with a generous handful of creamy Tillamook Mexican 4Cheese and Medium Cheddar blends in this Caribbean-inspired nacho recipe. And if that flavour combination isn't enough, top the finish dish with tangy and sweet Trini mango-pineapple chow for a loaded snack that's equal parts crunchy, savoury, and filling.

Ingredients

For the Nachos
 2 Bags of Tillamook shredded cheese
 ½ cup Black beans
 A good amount of your favourite tortilla chips
 Cherry tomatoes, sliced lengthwise, for garnish
 Green onions, sliced, for garnish
For the Jerk Chicken
 4 Boneless, skinless chicken thighs
 7 Scallions
 1 Chopped fresh thyme
 2 Salt
 ½ Black pepper
 1 tbsp Brown sugar
 2 Allspice
 1 Nutmeg
 1 Cinnamon
 2 Scotch bonnet peppers
  Soy sauce
 2 tbsp Vegetable oil
 ¼ cup Vinegar
 1 Onion, minced
 ¼ cup Orange juice
 3 Cloves of garlic
 1 tsp Ginger, grated
 3 tbsp Pineapple, diced
For the Mango Chow
 1 cup Mango, diced
 1 cup Pineapple, diced
 1 cup Red bell pepper, diced
  cup Red onion, diced
 3 tbsp Cilantro, chopped
 ¼ cup Fresh lime juice
 1 Garlic clove, minced
 2 tsp Scotch bonnet peppers, de-seeded and diced (optional)
 Salt and freshly-ground pepper to taste

Directions

To make the Jerk Chicken
1

Place all of the ingredients for jerk marinade in a blender or food processor and blend until smooth.

Set aside about half of the marinade for future use and nachos.

2

Pour the remaining marinade over cleaned chicken thighs in a ziploc bag, smooth out the air, and marinate overnight or for four hours in the fridge.

3

Preheat oven to 375-degrees Fahrenheit.

Place the marinated chicken thighs on a lightly greased baking tray and bake for about 35-45 minutes.

Once the chicken is fully cooked, set aside the thighs aside to cool slightly before slicing them into thin, bite-sized pieces.

To make the Mango-Pineapple Chow
4

Combine the mango, pineapple, red bell pepper, red onion, cilantro, garlic, and scotch bonnet pepper together in a bowl.

Season liberally with salt and pepper, mix well, and dress the chow with the lime juice. Stir once more and set aside.

To assemble the nachos
5

In a cast iron skillet or baking tray, layer nacho chips with shredded Tillamook 4 Cheese Blend,Tillamook Medium Cheese, jerk chicken pieces, and the black beans.

If you like your nachos spicy, add a bit of the leftover jerk blend as well.

6

Bake your nachos at 400-degrees Fahrenheit for about 10 -15 minutes or once the cheese has melted completely.

7

Remove the finished nachos from the oven and top them with the Mango-Pineapple chow, sliced cherry tomatoes, and finely sliced green onions.

Enjoy!

Ingredients

For the Nachos
 2 Bags of Tillamook shredded cheese
 ½ cup Black beans
 A good amount of your favourite tortilla chips
 Cherry tomatoes, sliced lengthwise, for garnish
 Green onions, sliced, for garnish
For the Jerk Chicken
 4 Boneless, skinless chicken thighs
 7 Scallions
 1 Chopped fresh thyme
 2 Salt
 ½ Black pepper
 1 tbsp Brown sugar
 2 Allspice
 1 Nutmeg
 1 Cinnamon
 2 Scotch bonnet peppers
  Soy sauce
 2 tbsp Vegetable oil
 ¼ cup Vinegar
 1 Onion, minced
 ¼ cup Orange juice
 3 Cloves of garlic
 1 tsp Ginger, grated
 3 tbsp Pineapple, diced
For the Mango Chow
 1 cup Mango, diced
 1 cup Pineapple, diced
 1 cup Red bell pepper, diced
  cup Red onion, diced
 3 tbsp Cilantro, chopped
 ¼ cup Fresh lime juice
 1 Garlic clove, minced
 2 tsp Scotch bonnet peppers, de-seeded and diced (optional)
 Salt and freshly-ground pepper to taste

Directions

To make the Jerk Chicken
1

Place all of the ingredients for jerk marinade in a blender or food processor and blend until smooth.

Set aside about half of the marinade for future use and nachos.

2

Pour the remaining marinade over cleaned chicken thighs in a ziploc bag, smooth out the air, and marinate overnight or for four hours in the fridge.

3

Preheat oven to 375-degrees Fahrenheit.

Place the marinated chicken thighs on a lightly greased baking tray and bake for about 35-45 minutes.

Once the chicken is fully cooked, set aside the thighs aside to cool slightly before slicing them into thin, bite-sized pieces.

To make the Mango-Pineapple Chow
4

Combine the mango, pineapple, red bell pepper, red onion, cilantro, garlic, and scotch bonnet pepper together in a bowl.

Season liberally with salt and pepper, mix well, and dress the chow with the lime juice. Stir once more and set aside.

To assemble the nachos
5

In a cast iron skillet or baking tray, layer nacho chips with shredded Tillamook 4 Cheese Blend,Tillamook Medium Cheese, jerk chicken pieces, and the black beans.

If you like your nachos spicy, add a bit of the leftover jerk blend as well.

6

Bake your nachos at 400-degrees Fahrenheit for about 10 -15 minutes or once the cheese has melted completely.

7

Remove the finished nachos from the oven and top them with the Mango-Pineapple chow, sliced cherry tomatoes, and finely sliced green onions.

Enjoy!

Cheesy Jerk Chicken Nachos

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