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

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

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

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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