Caribbean Nachos Recipes

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CARIBBEAN NACHOS



Caribbean Nachos image

Get creative with your cooking, and try your hand at these Caribbean Nachos! With fresh mangos, red peppers and a zesty lime vinaigrette, this Caribbean Nachos recipe is a simple, scrumptious way to make nachos island-style.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 5

1/2 cup each chopped fresh mangos and red peppers
1/2 cup rinsed canned black beans
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 pkg. (6.8 oz.) vegetable chips
1-1/2 cups KRAFT Shredded Hot Habanero Cheese
Calories340
Fat21 g
SaturatedFat6 g
TransFat0 g
Cholesterol30 mg
Sodium430 mg
Carbohydrate29 g
Fiber5 g
Sugar9 g
Protein9 g

Steps:

  • Heat oven to 450°F.
  • Combine mangos, peppers, beans and 2 Tbsp. dressing.
  • Spread half the chips onto ovenproof plate; sprinkle with half the cheese. Repeat layers.
  • Bake 2 to 4 min. or until cheese is melted.
  • Top with mango mixture; drizzle with remaining dressing.

REGGAE REGGAE NACHOS



Reggae reggae nachos image

These nachos are a great crowd-pleaser, perfect for sharing with friends over a cocktail

Provided by Levi Roots

Categories     Snack, Starter

Time 40m

Number Of Ingredients 12

2 tsp olive oil
1 red onion , diced
½ Scotch bonnet chilli , deseeded and finely chopped
400g can chopped tomato
½ x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce with a good splash Tabasco
½ tsp allspice
2 x bags tortilla chip
200g jar sliced jalapeno chilli
2 x balls mozzarella , torn
small handful coriander , chopped
230g tub fresh guacamole
½ x 300ml pot soured cream
Calories871 calories
Fat52 grams fat
SaturatedFat14 grams saturated fat
Carbohydrate83 grams carbohydrates
Sugar21 grams sugar
Fiber9 grams fiber
Protein24 grams protein
Sodium5.16 milligram of sodium

Steps:

  • Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan, then soften the onion and chilli for a few mins. Stir in the tomatoes, tomato sauce and allspice. Bubble for 1 min, then remove from the heat.
  • Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapeños and mozzarella.
  • Place in oven for about 15 mins until cheese is melted. Scatter with coriander. Serve with guacamole and soured cream on the side.

CARIBBEAN NACHOS



Caribbean Nachos image

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.

Provided by Smarz325

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 40m

Yield 4

Number Of Ingredients 11

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
Calories1268.4 calories
Carbohydrate108.4 g
Cholesterol299.4 mg
Fat68.9 g
Fiber16.6 g
Protein59 g
SaturatedFat19.7 g
Sodium2808.9 mg
Sugar25.3 g

Steps:

  • 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.

CARIBBEAN NACHOS



Caribbean Nachos image

Provided by Antonia Lofaso

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 24

Canola oil, for deep-frying
16 fresh 3-inch whole corn tortillas
2 cups Black Bean Puree, recipe follows
2 cups Picked Jerk Chicken, recipe follows
1 cup chopped grilled or fresh pineapple
1 cup Mexican crema
2 cups crumbled Cotija
1 avocado, pitted, peeled and diced
1/4 cup sliced pickled Fresno chiles or other pickled chiles
1/4 cup chopped cilantro
1/4 cup canola oil
1/2 yellow onion, finely diced
1 jalapeno, roughly chopped (leave the seeds in)
1 tablespoon ground coriander
1 teaspoon ground cumin
Two 15 1/2-ounce cans black beans, drained
1 1/2 cups chicken stock
1 cup Mexican crema
Kosher salt
2 tablespoons canola oil
1/2 cooked rotisserie chicken, meat picked off and shredded, skin and bones discarded
2 tablespoons soy sauce
1 tablespoon jerk seasoning paste, such as Walkerswood
1 cup chicken stock

Steps:

  • Heat the oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
  • Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Picked Jerk Chicken over top. Top with pineapple, crema, Cotija, avocado and pickled chiles. Garnish with cilantro.
  • Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree. Yield: about 4 cups.
  • Heat the oil in a large skillet over medium-high heat. Add the shredded chicken, soy sauce, jerk paste and stock. Cook for about 3 minutes and set aside. Yield: 2 cups.

CARIBBEAN NACHOS



Caribbean Nachos image

Provided by Food Network

Time 8h40m

Yield 4 to 6 servings

Number Of Ingredients 26

Oil, for frying
6 green plantains, thinly sliced on a mandoline
1/2 cup Pinto Beans, recipe follows
1 cup cooked Pulled Pork, recipe follows
1/4 cup Red Chile Sauce, recipe follows
1 cup shredded Cheddar
Pinch chopped fresh culantro
1/4 cup sriracha mayo
1 pound dry red or pinto beans
2 3/4 teaspoons salt
1 cup diced onions
1 cup diced bell peppers
2 tablespoons sofrito
1/2 cup olive oil
1 cup diced cooked bacon or salted ham
3/4 pound pumpkin, cut into cubes 1/2 cup tomato sauce
1/2 cup minced garlic
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic salt
1 cup olive oil
One 9-pound boneless or bone-in pork butt
1 cup red chile puree
1 tablespoon minced garlic
Pinch dried oregano
Salt

Steps:

  • Bring oil to 350 degrees F in a deep-fryer.
  • Deep-fry the green plantains until crispy and bright yellow, about 3 minutes. Transfer to paper towels to absorb extra oil.
  • Preheat the oven to 350 degrees F.
  • Arrange the plantain chips on a large baking sheet. Top the plantain chips with the Pinto Beans, Pulled Pork and Red Chile Sauce. Add the cheese and bake until cheese melts, about 3 minutes. Garnish with chopped culantro and sriracha mayo. Serve.
  • Pour 8 cups water in a saucepan and add the dry beans, salt, 1/2 cup onions, 1/2 cup bell peppers and 1 tablespoon sofrito. Bring to boil and cook over high heat, adding water as needed, until beans are soft, about 45 minutes.
  • Add the oil to a separate saucepan, followed by the bacon, and then the pumpkin, tomato sauce, remaining 1/2 cup onions, 1/2 cup peppers and tablespoon sofrito. Bring to a boil and cook until all vegetables are cooked, about 5 minutes. Add the mixture to the beans and continue boiling for an additional 5 minutes.
  • Preheat the oven to 250 degrees F.
  • Mix garlic, salt, pepper and garlic salt in a bowl, then add oil. Rub all over the pork butt. Place the pork in a deep pan and cover with a pan lid or foil. Roast until tender, 5 to 6 hours. (If still not tender after 6 hours, add 1/2 cup water to the pan, then cover the pan and roast an additional 30 minutes.) Shred the meat with tongs.
  • Mix the chile puree, garlic, oregano, some salt and 2 cups water in a saucepan and bring to boil. Reduce until sauce thickens, about 7 minutes.

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