Caribbean Nachos

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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Canola oil, for deep-frying

16 fresh 3-inch whole corn tortillas

2 cups Black Bean Puree, recipe follows

2 cups Picked Jerk Chicken, recipe follows

1 cup chopped grilled or fresh pineapple

1 cup Mexican crema

2 cups crumbled Cotija

1 avocado, pitted, peeled and diced

1/4 cup sliced pickled Fresno chiles or other pickled chiles

1/4 cup chopped cilantro

Black Bean Puree:

1/4 cup canola oil

1/2 yellow onion, finely diced

1 jalapeno, roughly chopped (leave the seeds in)

1 tablespoon ground coriander

1 teaspoon ground cumin

Two 15 1/2-ounce cans black beans, drained

1 1/2 cups chicken stock

1 cup Mexican crema

Kosher salt

Picked Jerk Chicken:

2 tablespoons canola oil

1/2 cooked rotisserie chicken, meat picked off and shredded, skin and bones discarded

2 tablespoons soy sauce

1 tablespoon jerk seasoning paste, such as Walkerswood

1 cup chicken stock


  1. Heat the oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
  2. Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Picked Jerk Chicken over top. Top with pineapple, crema, Cotija, avocado and pickled chiles. Garnish with cilantro. 

Black Bean Puree:

  1. Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree. Yield: about 4 cups.

Picked Jerk Chicken:

  1. Heat the oil in a large skillet over medium-high heat. Add the shredded chicken, soy sauce, jerk paste and stock. Cook for about 3 minutes and set aside. Yield: 2 cups.