Caribbean nachos is an exotic recipe that combines spicy, sweet, and salty with a definite Caribbean flair. The spicy kick comes from the pepper and the salty taste comes from the cheese and the bacon, whereas the sweet flavour come, obviously, from the pineapple. Instead of the normal tortilla chips you can choose multigrain ones, which make Caribbean nachos a heartier and healthier dish, and also add a wonderful nutty flavor. Chicken can be subbed for the shrimp, but increase the cooking time as necessary; shrimp will definitely make this dish more Caribbean-style and even lighter: especially in the summer this is not a bad thing at all! Serve your delicious Caribbean nachos with sour cream and picante salsa, or even with yoghurt sauce.
1 (16 ounce) package tortilla chips
1 red bell pepper, diced
1 orange bell pepper, diced
1 bunch green onions, chopped
1 avocado – peeled, pitted, and diced
1/2 pineapple, peeled and cut into 1/2-inch dice
8 thick slices bacon
3/4 cup Caribbean jerk marinade
1 pound cooked shrimp, peeled and deveined
1/2 pound shredded Monterey Jack cheese
1 bunch fresh cilantro, chopped
Preheat oven to 400°F (200°C). Layer the chips on a tray or cookie sheet. Arrange the red pepper, orange pepper, onion, avocado, and pineapple on top of the chips. 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.
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. Place the caribbean nachos in the oven until the cheese is melted, about 7 minutes. Serve immediately.