A Caribbean Spin on an Old Football Favorite
Is there anything more irresistible than a plate full of cheese-covered nachos topped with salsa? This Caribbean take on the game day classic adds a few extras to the old viewing party standby. The base is made up of tortilla chips and plantain chips. You heard that right. They don’t taste like sweet banana chips, for those of you who might be giving me that face right now. Jerk seasoned shredded chicken has just the right amount of spice, and the avocado mango salsa balances it out and cools it down. Cilantro and a few squeezes of lime finish it off to keep things fresh and bright.
Of course, the tabletop details: I photographed this dish on one of my favorite blue and white striped tablecloths by Kate Spade (same pattern in gold available here; similar here and here). This salad plate is from our basic everyday white set, which is a mix of a few different patterns by Williams Sonoma. You can find more details on our set in this dinner party post.
This fun and informal dish also looks fabulous on galvanized metal and wooden platters. I love this round platter and this rectangular one. This platter mixes metal and wood for a more modern, sleek feel.
On to the recipe! Most of you know by now that I always watch Food Network’s The Kitchen every Saturday morning. Earlier this summer, we traveled up to the studio to be members of the audience. That’s right. Those are our claps you’re hearing in that game day episode. It was a great experience and we were floored with how much time each member of the cast spent with us all.
Today, I’m walking you through how to recreate Katie Lee’s Jerk Chicken Nachos. I skipped the pinto beans and sour cream in my version, but still included them in the ingredients below. Feel free to add them into yours! This is such an easy dish that only takes 30 minutes to make. Most of it is hands-on/prep since the rotisserie chicken is cooked already.
First, prep your avocado mango salsa so that it can start marinating together. Salsa is one of those dishes that just gets better the longer it sits.
Here’s what you’ll need:
Mango and Avocado Salsa
1/4 c minced fresh cilantro (I like to roughly chop mine because I love the leafy look)
2 cloves garlic
2 mangoes (diced; recipe suggests 1, but this salsa is so good that I ran out the first time making it)
2 avocados (diced; same as above)
1 jalapeno (minced; and don’t forget to take out the seeds and ribs – learned that the hard way over guacamole that was basically a fire hazard)
Lime juice (1/2 of a fresh lime)
1/2 to 1 tsp salt
1/4 to 1/2 tsp pepper
Combine the cilantro, garlic, mangoes, avocados, and jalapeno in a medium bowl. Add in the lime juice and salt and pepper to taste. Keep the other half of the lime to squeeze over the top of the salsa right before you serve it for more of that fresh pop. Set your salsa aside.
Jerk Chicken Nachos
1 rotisserie chicken (plain; recipe calls for 1/2 of a chicken, but I’m a major toppings person and found a whole chicken to be perfect. Also, I used organic from Whole Foods and those tend to be on the smaller side)
3-4 tbsp jerk seasoning (recipe calls for 2, but since we’re doubling the chicken, I recommend doubling the seasoning. Season it to taste as jerk seasoning can be on the spicy side. I’m a big believer in making your own seasonings instead of buying a special one that you might use twice. Here’s a recipe I followed for homemade jerk seasoning, which involves a ton of spices that you probably already have)
3 cups tortilla chips
3 cups plantain chips
2 1/2 c shredded cheddar cheese
One 15-oz can of rinsed and drained pinto beans (optional, but does help add moisture)
1/2 c sour cream (optional, but see above)
Preheat the oven to 400 degrees F.
Shred your rotisserie chicken into a bowl. Combine the chicken, jerk seasoning, and about 3 tablespoons of water into a skillet over medium heat. Cook until the water has evaporated and the seasoning has soaked into the chicken. This takes about 3 minutes.
Evenly spread out the tortilla chips and plantain chips onto a baking sheet. Top with beans (if you’re using them, then chicken, and finally the cheese.
Bake in the oven, watching closely, for 7 to 8 minutes, or until the cheese has melted and has started to bubble a bit.
If you’re serving the platter at a party, go ahead and top it with the mango avocado salsa so it looks super festive.
If you’re going to be enjoying it by the plate with a friend or by yourself (no one’s judging here), keep the salsa separate and add it to each individual serving to prevent soggy nachos.
Cheers, and enjoy halfti…the game!
