Jerk Chicken Nachos
Spice up your appetizer game with these irresistible Jerk Chicken Nachos, a bold fusion of Caribbean flavors and classic comfort food! Juicy, oven-roasted chicken breasts are seasoned to perfection with vibrant jerk seasoning, then shredded and layered over a bed of crispy tortilla chips. Topped with a generous blend of melted cheddar and Monterey Jack cheeses, hearty black beans, sweet corn kernels, and finished with fresh cilantro, green onions, and fiery jalapeños, this dish is a symphony of flavor and texture. Easy to whip up in just 45 minutes, this crowd-pleasing recipe is perfect for game days, parties, or whenever you're craving a tropical twist. Don't forget the lime wedges for a zesty squeeze of freshness! Whether served as a snack, an appetizer, or even the main event, these loaded nachos are guaranteed to impress.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Jerk seasoning
- 2 tablespoons Olive oil
- 10 cups Tortilla chips
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 1 cup Black beans (canned, drained and rinsed)
- 1 cup Corn kernels (frozen or canned, drained)
- 1 cup Sour cream
- 1 cup Salsa
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Green onions (chopped)
- 1 piece Jalapeños (sliced)
- 4 pieces Lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Rub the chicken breasts with the jerk seasoning, ensuring they are fully coated.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sear the chicken breasts for 4-5 minutes on each side until nicely browned.
Transfer the chicken to a baking dish and bake in the oven for 20 minutes, or until the chicken's internal temperature reaches 165°F (74°C). Remove from the oven and let rest for 5 minutes before shredding the chicken using two forks.
Spread the tortilla chips evenly across a large baking sheet or oven-safe platter.
Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the chips.
Evenly distribute the shredded jerk chicken, black beans, and corn kernels over the cheese layer.
Top with the remaining shredded cheeses.
Bake in the oven for 10 minutes, or until the cheese is fully melted and bubbling.
Remove the nachos from the oven and garnish with a dollop of sour cream, salsa, cilantro, green onions, and sliced jalapeños.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
9044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.1 g | 649% | |
| Saturated Fat | 167.0 g | 835% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 16553 mg | 720% | |
| Total Carbohydrate | 892.3 g | 324% | |
| Dietary Fiber | 103.8 g | 371% | |
| Total Sugars | 99.9 g | ||
| Protein | 332.6 g | 665% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 5331 mg | 410% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 5708 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
