(this twist on a classic is so easy to make and isperfect for a casual night in with friends)
6 cups of Tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8 ounces) shredded cheddar and Monterrey Jack cheese blend
2 tablespoons Jamaican Jerk Rub, divided (ask me how to get the rub)
1 small yellow or red bell pepper or combination
2 tablespoons snipped fresh cilantro
1/4 cup sour cream and 1 teaspoon additional Jamaican Jerk Rub (optional)
1. Preheat oven to 425F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone or Large Bar Pan.
2. In Classic Batter Bowl, combine chicken, cheese and 1 tablespoon of the jerk rub; mix gently using Small Mix 'N Scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5 - 7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
3. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; adding remain jerk rub and bell pepper and mix well.
4. Snip cilantro in mincing cup of Herb Keeper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.
5 Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desire, combine sour cream and additional jerk rub in resealable bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
David and I really enjoyed this meal! And we hope you do too! It is such an easy peasy meal and it is also light! You will also noticed in the picture that one side, that is because I didn't think David would like all the bell peppers and what not so I left them off on that side.
(For all the words in Bold ask me how you can get those. Thanks!!)