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Jerk Chicken Nachos

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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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 


  1. 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.
  2. For the jerk chicken nachos: Preheat the oven to 400 degrees F or prepare a grill for indirect heat to 400 degrees F.
  3. 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. 
  4. 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.