AuthorEden HagosYields1 ServingCategoryFusion
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
Directions
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.
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.
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.
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.
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.
Bake your nachos at 400-degrees Fahrenheit for about 10 -15 minutes or once the cheese has melted completely.
Remove the finished nachos from the oven and top them with the Mango-Pineapple chow, sliced cherry tomatoes, and finely sliced green onions.
Enjoy!
