The Pampered Chef ®
Jerk Chicken Nachos
Recipe
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| 6 cups tortilla chips
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| 3 cups diced or shredded cooked chicken
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| 2 cups (8 ounces) shredded cheddar and Monterey Jack cheese blend
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| 2 tablespoons Jamaican Jerk Rub, divided
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| 1 small yellow or red bell pepper or combination
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| 1 lime
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| 2 tablespoons snipped fresh cilantro
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| 1/4 cup sour cream and 1 teaspoon additional Jamaican Jerk Rub (optional) |
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- Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone.
- 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.
- Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add remaining jerk rub and bell pepper and mix well.
- 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.
- Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
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| Yield: 12 servings
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| Nutrients per serving: Calories 180, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 45 mg, Carbohydrate 12 g, Protein 14 g, Sodium 280 mg, Fiber 1 g
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| Cook’s Tip: Use the Classic Batter Bowl to measure tortilla chips easily. Discard broken chips.
This recipe can also be prepared on the Large Par Pan, if desired.
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© The Pampered Chef, Ltd., 2001
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My notes: I use grilled chicken breast, and add a can of black beans (drained and rinsed)
The kids LOVE the lime slices, so I always have to slice up an extra lime for them…