Recipe courtesy of Antonia Lofaso

Caribbean Nachos

Save Recipe
  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Black Bean Puree:

Picked Jerk Chicken:

Directions

  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.
Emma Bengtsson

Swedish Meatballs

17m Intermediate 98%
CLASS
35m Easy 100%
CLASS
32m Easy 100%
CLASS
15m Easy 99%
CLASS

3m Easy 100%
CLASS
Alexandra Utter

Keto Pizza

22m Easy 100%
CLASS
21m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now