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Jerk Chicken Nachos with Pineapple Guacamole

Jerk Chicken Nachos with Pineapple Guacamole


Instructions:

Ingredients:  

 

Guacamole  

  • 2 Del Monte® avocados 

  • 1/4 cup tomatoes, finely chopped  

  • 1 medium jalapeño pepper, finely diced  

  • 1/4 cup chopped cilantro 

  • 1/2 medium red onion, finely diced  

  • 1/4 cup chopped pineapple slices  

  • Juice from one lime  

  • Salt and pepper to taste  

 

Steps:  

  1. Place all of the ingredients, except the pineapples, into a medium bowl. Mash the avocados with a potato masher or fork.  

  1. Add pineapples and mix in.  

  1. Add salt and pepper to taste  

  1. Cling film the top of the guacamole to prevent oxidizing and refrigerate until ready for use.  

Ingredients:  

 

Jerk Chicken 

  • 1 pound lean ground chicken  

  • 1 tablespoon dry jerk seasoning 

  • 2 tablespoons wet jerk seasoning  

  • 1 medium onion, finely diced  

  • 2 cloves garlic, minced  

  • 2 tablespoons neutral oil  

 

Steps:  

  1. To a medium skillet over medium heat, add oil and allow it to get hot, about 30 seconds.  

  1. Add onion and sauté until slightly translucent and fragrant. Add garlic and sauté until fragrant. Add in wet jerk seasoning and cook with onions and garlic for about 30-40 seconds.  

  1. Add in ground chicken and use a spoon to break it apart while incorporating the onion and garlic mixture.  

  1. Season liberally with dry jerk seasoning and continue to brown until the chicken has cooked through, about 10 minutes. Set pan aside until it’s time to assemble the nachos.  

Nacho Assembly: 

  1. 2 -10 oz bags tostones chips 

  1. 8oz can black beans, rinsed  

  1. Cooked ground chicken  

  1. 1-1 1/2cups shredded Mexican cheese blend  

  1. 6oz pico de gallo (you can use store bought) 

  1. Pineapple guacamole  

 

Garnish: lime wedges and cilantro leaves  

Steps: 

  1. Preheat oven to 350 degrees.  

  1. Create a layer of chips in a sheet pan. 

  1. Add rinsed black beans on top of chips. 

  1. Layer on cooked ground chicken. 

  1. Add cheese and pop sheet pan into the oven for 2-3 minutes, just until the cheese has melted.  

  1. Top with pico de gallo and guacamole.  

  1. Garnish and serve immediately. 



Instructions:

Ingredients:  

 

Guacamole  

  • 2 Del Monte® avocados 

  • 1/4 cup tomatoes, finely chopped  

  • 1 medium jalapeño pepper, finely diced  

  • 1/4 cup chopped cilantro 

  • 1/2 medium red onion, finely diced  

  • 1/4 cup chopped pineapple slices  

  • Juice from one lime  

  • Salt and pepper to taste  

 

Steps:  

  1. Place all of the ingredients, except the pineapples, into a medium bowl. Mash the avocados with a potato masher or fork.  

  1. Add pineapples and mix in.  

  1. Add salt and pepper to taste  

  1. Cling film the top of the guacamole to prevent oxidizing and refrigerate until ready for use.  

Ingredients:  

 

Jerk Chicken 

  • 1 pound lean ground chicken  

  • 1 tablespoon dry jerk seasoning 

  • 2 tablespoons wet jerk seasoning  

  • 1 medium onion, finely diced  

  • 2 cloves garlic, minced  

  • 2 tablespoons neutral oil  

 

Steps:  

  1. To a medium skillet over medium heat, add oil and allow it to get hot, about 30 seconds.  

  1. Add onion and sauté until slightly translucent and fragrant. Add garlic and sauté until fragrant. Add in wet jerk seasoning and cook with onions and garlic for about 30-40 seconds.  

  1. Add in ground chicken and use a spoon to break it apart while incorporating the onion and garlic mixture.  

  1. Season liberally with dry jerk seasoning and continue to brown until the chicken has cooked through, about 10 minutes. Set pan aside until it’s time to assemble the nachos.  

Nacho Assembly: 

  1. 2 -10 oz bags tostones chips 

  1. 8oz can black beans, rinsed  

  1. Cooked ground chicken  

  1. 1-1 1/2cups shredded Mexican cheese blend  

  1. 6oz pico de gallo (you can use store bought) 

  1. Pineapple guacamole  

 

Garnish: lime wedges and cilantro leaves  

Steps: 

  1. Preheat oven to 350 degrees.  

  1. Create a layer of chips in a sheet pan. 

  1. Add rinsed black beans on top of chips. 

  1. Layer on cooked ground chicken. 

  1. Add cheese and pop sheet pan into the oven for 2-3 minutes, just until the cheese has melted.  

  1. Top with pico de gallo and guacamole.  

  1. Garnish and serve immediately.