Jerk Chicken Nachos

Jerk Chicken Nachos
Easy - for beginners


Love the fresh ingredients this recipe offers. Makes a great appetizer or even a main dish


  • 1 bag yellow corn tortilla chips (don’t use white corn, too thin)
  • 2-3 boneless skinless chicken breasts
  • 2 cups of shredded marble or cheddar cheese
  • 2 tbsp (30 mL) Jamaican Jerk Rub, divided
  • 2 red bell peppers
  • 1 lime
  • fresh cilantro
  • 1/2 cup (50 mL) sour cream
  • 1tsp additional Jamaican Jerk Rub


Preheat oven to 425°F (220°C). Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles or stoneware cookie sheet.

Using the covered baker of your choice, sprinkle Jerk seasoning on chicken and then microwave the chicken for 7-9 minutes depending on the amount of chicken.

Meanwhile, cut bell pepper with Santoku Knife (chunks). Chop using manual food processor.

Zest lime with zester or microplane into food processor bowl. Cut lime in half crosswise. Juice lime using Citrus Press into Manual Food Processor bowl (along with the chopped pepper) Add the remaining 1 tbsp of Jerk Seasoning rub and mix well.

Snip cilantro in Prep bowl using Kitchen Shears.

Remove chicken from Microwave and chop with Salad Choppers and set aside.

Combine sour cream and 1 tsp of additional rub in resealable plastic bag

Shred cheese with Coarse Microplane and add to Classic Batter Bowl. Then add chicken with Chef Tongs and 1 tbsp (15 mL) of the rub; mix gently using Small Mix ‘N Scraper®.

Sprinkle chicken mixture evenly over tortilla chips. Bake 10-12 minutes or until cheese is melted;

Remove from oven to Stackable Cooling Rack. Spoon bell pepper mixture over nachos;

Trim corner of zip lock baggie to allow sour cream to flow through. Pipe sour cream mixture over nachos and sprinkle with cilantro

Spotted a problem with this recipe? Contact me