Jamaican Jerk Nachos

You will need

• 6 cups of tortilla chips
• 3 cups diced or shredded cooked chicken
• 2 cups of shredded cheddar and Monterey Jack cheese blend
• 2 tablespoons of Jamaican Jerk Rub (keep them separated) (Oh and this comes from Pampered Chef, but I’m sure you can come up with something comparable)
• 1 small yellow or red bell pepper (I like to us a combination of the two) (I didn’t actually have this so I left it out)
• 1 small lime
• 2 tablespoons of fresh snipped cilantro (I didn’t have this either but I’ve had it with this stuff… yummo!)
• ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub (I didn’t have any sour cream either… I know, what’s the deal?  It’s called go to the pantry and see what you do have!)

I had to start by cooking my chicken.  We used the grill however a fast and simple way is to get a rotisserie chicken from the store.

 

1. Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on a cooking sheet.
2. Combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub in a bowl. Mix together gently.
3. Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven.
4. While the chicken and chips are in the oven, dice the bell peppers. Then slice the lime in half(across). You should now juice half of the lime, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.  **If your lime doesn’t seem like it’ll have much juice pop it in the microwave for 10 seconds or else rub it really hard against the counter between your hands and the counter.**
5. Snip the cilantro.
6. Slice the remaining lime half using a knife or mandoline fitted with the v-shaped blade. Cut the slices in half.
7. Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.

Jamaican Jerk Nachos

• 6 cups of tortilla chips
• 3 cups diced or shredded cooked chicken
• 2 cups of shredded cheddar and Monterey Jack cheese blend
• 2 tablespoons of Jamaican Jerk Rub (keep them separated) (Oh and this comes from Pampered Chef, but I’m sure you can come up with something comparable)
• 1 small yellow or red bell pepper (I like to us a combination of the two
• 1 small lime
• 2 tablespoons of fresh snipped cilantro
• ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub

1. Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on a cooking sheet.
2. Combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub in a bowl. Mix together gently.
3. Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven.
4. While the chicken and chips are in the oven, dice the bell peppers. Then slice the lime in half(across). You should now juice half of the lime, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.  **If your lime doesn’t seem like it’ll have much juice pop it in the microwave for 10 seconds or else rub it really hard against the counter between your hands and the counter.**
5. Snip the cilantro.
6. Slice the remaining lime half using a knife or mandoline fitted with the v-shaped blade. Cut the slices in half.
7. Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.