Caribbean Nachos

"This recipe combines spicy, sweet, and salty with a definite Caribbean flair. The multigrain chips make it a heartier and healthier dish, and add a wonderful nutty flavor. Chicken can be subbed for the shrimp, but increase the cooking time as necessary. Serve with sour cream and picante salsa."

Ingredients 1 (16 ounce) package multigrain tortilla chips 1 red bell pepper, diced 1 orange bell pepper, diced 1 bunch green onions, chopped 1 avocado - peeled, pitted, and diced 1/2 pineapple, peeled and cut into 1/2-inch dice 8 thick slices bacon 3/4 cup Caribbean jerk marinade 1 pound cooked shrimp, peeled and deveined 1/2 pound shredded Monterey Jack cheese 1 bunch fresh cilantro, chopped

Directions Preheat oven to 400 degrees F (200 degrees C). Layer the chips on a tray or cookie sheet. Arrange the red pepper, orange pepper, onion, avocado, and pineapple on top of the chips. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly crisp; drain on a plate lined with paper towels. Chop the bacon and sprinkle over the nachos. Pour the jerk marinade into a saucepan over medium heat. Cook, stirring continually, until the marinade reduces to a thick sticky consistency, about 3 minutes. Add the shrimp and stir to coat; cook until the shrimp are hot. Scatter the shrimp over the nachos; top with Monterrey Jack cheese and cilantro. Place the nachos in the oven until the cheese is melted, about 7 minutes.

#caribbean #nachos