Jerk Chicken Nachos

Recipe courtesy of Katie Lee
Show: The Kitchen | Episode: Party in the Parking Lot
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25 min
15 min
4 to 6 servings


Mango and Avocado Salsa:
  • 1/4 cup minced fresh cilantro
  • 2 cloves garlic, minced 
  • 1 mango, cut into small dice 
  • 1 avocado, cut into small dice 
  • 1 jalapeno, minced (seeds and membranes removed for less heat) 
  • Juice of 1/2 lime 
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper 
Jerk Chicken Nachos:
  • 1/2 rotisserie chicken, meat shredded (skin and bones discarded)
  • 2 tablespoons jerk seasoning 
  • 3 cups tortilla chips 
  • 3 cups plantain chips 
  • One 15-ounce can pinto beans, rinsed and drained 
  • 2 1/2 cups shredded Cheddar
  • 1/2 cup sour cream 
Jerk Chicken Nachos


For the mango and avocado salsa: In a medium bowl, combine the cilantro, garlic, mango, avocado, jalapeno and lime juice. Mix in the salt and pepper. Set aside.

For the jerk chicken nachos: Preheat the oven to 400 degrees F or prepare a grill for indirect heat to 400 degrees F.

In a small skillet over medium heat, combine the chicken, jerk seasoning and 3 tablespoons water. Cook until the water is totally evaporated and the seasoning is evenly distributed, about 3 minutes. 

Spread the tortilla and plantain chips out evenly on a baking sheet or in a disposable foil pan. Top with the beans and chicken, then the cheese. Place in the oven or on the grill over indirect heat and bake until the cheese is bubbly, 7 to 8 minutes. Top with the mango and avocado salsa and drizzle with the sour cream.