Caribbean Nachos

Ingredients

• Servings: 4
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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.