Caribbean-inspired Nachos

Caribbean-inspired Nachos


29 people made this

About this recipe: This recipe combines spicy, sweet and salty flavours for a delicious twist on nachos. Chicken can be used instead of prawns if desired.


Serves: 4 

  • 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

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat oven to 200 C / Gas 6.
  2. Layer the chips on a tray. Arrange the red pepper, orange pepper, onion, avocado and pineapple on top of the chips.
  3. 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.
  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 prawns and stir to coat; cook until the prawns are hot. Scatter the prawns over the nachos; top with Cheddar cheese and coriander.
  5. Place the nachos in the oven until the cheese is melted, about 7 minutes.

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