Steps to Prepare Best Canned Nacho Cheese

Caribbean Nachos

Stay away from hard cheeses and strong flavors.

Recipe Summary Caribbean Nachos

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.

Ingredients | Best Canned Nacho Cheese

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

Directions

Preheat oven to 400 degrees F (200 degrees 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 nachos in the oven until the cheese is melted, about 7 minutes.

Info | Best Canned Nacho Cheese

prep: 20 mins cook: 20 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Caribbean Nachos

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