Jerk Chicken Nachos From "Ultimate Nachos" Recipe

Name: Jerk Chicken Nachos From "Ultimate Nachos"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 scotch bonnet peppers, seeded and chopped; 4 green scallion tops, chopped; 1 small onion, chopped; 4 large garlic cloves, chopped; 2 tablespoons chopped fresh thyme leaves; 2 teaspoons ground allspice; 2 teaspoons ground cinnamon; 2 teaspoons ground nutmeg; 2 teaspoons ground ginger; 2 teaspoons black pepper; 2 tablespoons salt; Juice of 3 limes; 1 cup white vinegar; 1/2 cup olive oil; 1/2 cup water; 1 pound boneless skinless chicken breasts; 1 pound jerk-marinated chicken breasts (above); 1 mango, pitted, peeled, and chopped; Juice of 1 lime; 1/4 teaspoon cayenne pepper; 7 ounces corn tortilla chips, approximately half of a store-bought bag, or,; , use 15 corn tortillas, each cut into 6 triangles; 8 ounces Monterey Jack cheese, shredded (about 2 cups)

Servings: persons

2 scotch bonnet peppers, seeded and chopped
4 green scallion tops, chopped
1 small onion, chopped
4 large garlic cloves, chopped
2 tablespoons chopped fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground ginger
2 teaspoons black pepper
2 tablespoons salt
Juice of 3 limes
1 cup white vinegar
1/2 cup olive oil
1/2 cup water
1 pound boneless skinless chicken breasts
1 pound jerk-marinated chicken breasts (above)
1 mango, pitted, peeled, and chopped
Juice of 1 lime
1/4 teaspoon cayenne pepper
7 ounces corn tortilla chips, approximately half of a store-bought bag, or,
, use 15 corn tortillas, each cut into 6 triangles
8 ounces Monterey Jack cheese, shredded (about 2 cups)

1
In a bowl, whisk all of the ingredients for the marinade to combine.
2
Place the chicken in a gallon-size freezer bag or a nonreactive (plastic or glass) storage container with a lid. Pour the marinade on top of the chicken, then close the bag or cover the container, and let marinate in the refrigerator for at least 4 hours, preferably overnight.
3
Preheat the oven to 350u00b0F.
4
Remove the chicken from the jerk marinade and grill over medium heat. The most authentic way to prepare jerk chicken is over charcoal. However, a grill pan or outdoor grill works for this recipe as well. Grill each side for approximately 15 minutes or until the internal temperature registers 165u00b0F on an instant-read thermometer.
5
Allow the chicken to cool for 5 minutes, then shred it with a fork.
6
While the chicken is grilling, in a food processor or using an immersion blender, coarsely puree the mango, lime juice, and cayenne into a slaw-like texture.
7
Layer the tortilla chips in a 9 x 13-inch roasting pan. Evenly distribute the chicken and mango mixture over the chips. Cover the chips with the shredded cheese.
8
Bake the nachos for 15 minutes, or until the cheese has melted. Pair with the Simple Pico de Gallo and Simple Guacamole.

1123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 scotch bonnet peppers, seeded and chopped, 4 green scallion tops, chopped, 1 small onion, chopped, 4 large garlic cloves, chopped, and more.

Yes, Jerk Chicken Nachos From "Ultimate Nachos" falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerk Chicken Nachos From "Ultimate Nachos"

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