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Caribbean Jerk BBQ Nachos

6 cups triangle-shaped corn tortilla chips (8 oz.)
2 cups shredded Cheddar cheese (8 oz.)
1 can (16 oz.) chili beans, undrained
1 lb. diced chicken or shredded pork or ground beef (already cooked)
¼ cup pickled jalapeño slices, drained, chopped
1 cup tangy vinaigrette-style deli coleslaw, drained
2 medium green onions, sliced (2 tablespoons)
1 cup Caribbean Jerk BBQ sauce and Intensi-FIRE to taste

Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.

In medium bowl, mix chili beans, pork, jalapeños and Caribbean Jerk BBQ sauce and Intensi-FIRE mixture. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.

Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.

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