Caribbean Nachos

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 1268 Calories

Ingredients

• 1 red bell pepper, diced
• 1 bunch green onions, chopped
• 1 bunch fresh cilantro, chopped
• 1 avocado - peeled, pitted, and diced
• 1 pound cooked shrimp, peeled and deveined
• 1 (16 ounce) package multigrain tortilla chips
• 1 orange bell pepper, diced
• ½ pineapple, peeled and cut into 1/2-inch dice
• 8 thick slices bacon
• ¾ cup Caribbean jerk marinade
• ½ pound shredded Monterey Jack cheese

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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