Caribbean Nachos Recipes

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

Ingredients

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

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.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 29 g, Fiber 5 g, Sugar 9 g, Protein 9 g

CARIBBEAN NACHOS

Caribbean Nachos image

Provided by Antonia Lofaso

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 24

Ingredients

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.

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

Ingredients

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

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.

Nutrition Facts : Calories 871 calories, Fat 52 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 5.16 milligram of sodium

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