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.
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
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Method Prep: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.