Caribbean Nachos

Name: Caribbean Nachos
Ingredients: 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

11 ingredients

5 steps

Ingredients

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

Directions

1

Preheat oven to 400 degrees F (200 degrees C).
2

Layer the chips on a tray or cookie sheet. Arrange the red pepper, orange pepper, onion, avocado, and pineapple on top of the chips.
3

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.
4

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.
5

Place the nachos in the oven until the cheese is melted, about 7 minutes.