This recipe combines spicy, sweet and salty flavours for a delicious twist on nachos. Chicken can be used instead of prawns if desired.
33 people made this
- 450g tortilla chips
- 1 red pepper, diced
- 1 orange pepper, diced
- 1 bunch spring onions, chopped
- 1 avocado - peeled, stone removed and diced
- 1/2 pineapple, peeled and cut into 1cm cubes
- 8 thick rashers bacon
- 180ml Caribbean jerk sauce, like Reggae Reggae sauce
- 450g cooked prawns, peeled and deveined
- 225g grated mild Cheddar cheese
- 1 bunch fresh coriander, chopped
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Preheat oven to 200 C / Gas 6.
- Layer the chips on a tray. Arrange the red pepper, orange pepper, onion, avocado and pineapple on top of the chips.
- Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly crisp; drain on a plate lined with kitchen paper. 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 prawns and stir to coat; cook until the prawns are hot. Scatter the prawns over the nachos; top with Cheddar cheese and coriander.
- Place the nachos in the oven until the cheese is melted, about 7 minutes.
Reviews & ratingsAverage global rating:(43)
Reviews in English (32)
I have made this twice in the last two weeks for different events. Every one loved it! It is a very unusual combination, and it presents beautifully! I just microwaved the Jerk sauce and I coated both shrimp and the pineapple with the sauce. I also used shredded pepper jack chees as a reviewer below suggested. My father in law said it was the best appetizer he has ever had, and he has dined in some of the top restaurants in the country!-01 Jul 2010
The many reviews that added black beans sounded pretty good and I wanted it to be filling, because it was our dinner. Since my shrimp was raw and large, I cut it in more bite sized pieces, put the pineapple pieces in the cooking sauce first until they were tender, mixed in the drained black beans and then added in my shrimp until it was just starting to turn pink. I then drained the liquid off very well in a strainer, and spread that over the veggie mixture. A trick I've learned to keep your nachos from being soggy is to put most the shredded cheese on top of the chips, then top with the veggies since they need the heat to cook, and putting a thick layer of cheese on top of all your veggies traps the moisture and chips soak it up. Throw more cheese on the top the last minute or so of cooking until it all melts. Your chips stay crunchy. My son said this was the best nachos he's ever had, and he is 25 and eats out a lot with friends. Both my husband and I thought is was a fun summer meal, and it was very filling. All this covered a 15X10 pan, and half of a second pan...so it makes a lot.-12 Jun 2013
Fantastic nachos. Made as directed even though I was apprehensive of all the bell peppers and onions. Perfect amount of ingredients and wonderful blend of flavors! Thanks for sharing. I served it with Planter's Punch...equal amounts of Myers rum, oj and pineapple juice and splash of grenadine. YUM!-03 Apr 2010