Caribbean Nachos Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Caribbean Nachos Recipe). 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.

Brief

Prep 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 4

Yield: 4 servings

Caribbean Nachos Recipe

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

½ pineapple

peeled and cut into 1/2-inch dice

8 thick slices bacon

¾ cup Caribbean jerk marinade

1 pound cooked shrimp

peeled and deveined

½ pound shredded Monterey Jack cheese

1 bunch fresh cilantro

chopped

Chicken Enchilada Casserole I

Everyday Cooking

Directions

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.

Nutritional Information

Caribbean Nachos Recipe

Servings Per Recipe:4

Calories: 1268.4

% Daily Value *

Protein: 59g 118%

Carbohydrates: 108.4g 35%

Dietary Fiber: 16.6g 66%

Sugars: 25.3g

Fat: 68.9g 106%

Saturated Fat: 19.7g 99%

Cholesterol: 299.4mg 100%

Vitamin A Iu: 3437.7IU 69%

Niacin Equivalents: 18.9mg 145%

Vitamin B6: 0.9mg 53%

Vitamin C: 227.3mg 379%

Folate: 155.2mcg 39%

Calcium: 557.2mg 56%

Iron: 6.6mg 37%

Magnesium: 121.3mg 43%

Potassium: 1238.1mg 35%

Sodium: 2808.9mg 112%

Thiamin: 0.5mg 50%

Calories From Fat: 620.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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