Best 2 Caribbean Nachos Recipes

Prepare to embark on a culinary journey that will transport your taste buds to the sun-soaked shores of the Caribbean. In this article, we'll guide you through the art of crafting the ultimate Caribbean nachos, a tantalizing fusion of Caribbean flavors and the classic nacho dish. Get ready to dive into a world of bold spices, zesty marinades, and tropical ingredients as we explore the secrets of creating this delectable treat.

Here are our top 2 tried and tested recipes!

CARIBBEAN NACHOS

Caribbean Nachos image

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.

Provided by Smarz325

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 40m

Yield 4

Number Of Ingredients 11

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
½ pineapple, peeled and cut into 1/2-inch dice
8 thick slices bacon
¾ cup Caribbean jerk marinade
1 pound cooked shrimp, peeled and deveined
½ pound shredded Monterey Jack cheese
1 bunch fresh cilantro, chopped

Steps:

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.

Nutrition Facts : Calories 1268.4 calories, Carbohydrate 108.4 g, Cholesterol 299.4 mg, Fat 68.9 g, Fiber 16.6 g, Protein 59 g, SaturatedFat 19.7 g, Sodium 2808.9 mg, Sugar 25.3 g

CARIBBEAN NACHOS

Caribbean Nachos image

Provided by Food Network

Time 8h40m

Yield 4 to 6 servings

Number Of Ingredients 26

Ingredients

Oil, for frying
6 green plantains, thinly sliced on a mandoline
1/2 cup Pinto Beans, recipe follows
1 cup cooked Pulled Pork, recipe follows
1/4 cup Red Chile Sauce, recipe follows
1 cup shredded Cheddar
Pinch chopped fresh culantro
1/4 cup sriracha mayo
1 pound dry red or pinto beans
2 3/4 teaspoons salt
1 cup diced onions
1 cup diced bell peppers
2 tablespoons sofrito
1/2 cup olive oil
1 cup diced cooked bacon or salted ham
3/4 pound pumpkin, cut into cubes 1/2 cup tomato sauce
1/2 cup minced garlic
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic salt
1 cup olive oil
One 9-pound boneless or bone-in pork butt
1 cup red chile puree
1 tablespoon minced garlic
Pinch dried oregano
Salt

Steps:

Bring oil to 350 degrees F in a deep-fryer.
Deep-fry the green plantains until crispy and bright yellow, about 3 minutes. Transfer to paper towels to absorb extra oil.
Preheat the oven to 350 degrees F.
Arrange the plantain chips on a large baking sheet. Top the plantain chips with the Pinto Beans, Pulled Pork and Red Chile Sauce. Add the cheese and bake until cheese melts, about 3 minutes. Garnish with chopped culantro and sriracha mayo. Serve.
Pour 8 cups water in a saucepan and add the dry beans, salt, 1/2 cup onions, 1/2 cup bell peppers and 1 tablespoon sofrito. Bring to boil and cook over high heat, adding water as needed, until beans are soft, about 45 minutes.
Add the oil to a separate saucepan, followed by the bacon, and then the pumpkin, tomato sauce, remaining 1/2 cup onions, 1/2 cup peppers and tablespoon sofrito. Bring to a boil and cook until all vegetables are cooked, about 5 minutes. Add the mixture to the beans and continue boiling for an additional 5 minutes.
Preheat the oven to 250 degrees F.
Mix garlic, salt, pepper and garlic salt in a bowl, then add oil. Rub all over the pork butt. Place the pork in a deep pan and cover with a pan lid or foil. Roast until tender, 5 to 6 hours. (If still not tender after 6 hours, add 1/2 cup water to the pan, then cover the pan and roast an additional 30 minutes.) Shred the meat with tongs.
Mix the chile puree, garlic, oregano, some salt and 2 cups water in a saucepan and bring to boil. Reduce until sauce thickens, about 7 minutes.

Tips for Making the Best Caribbean Nachos:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your nachos.
Don't be afraid to experiment with different toppings. There are endless possibilities, so get creative and have fun!
Make sure your nachos are crispy. This is the key to a great nacho experience.
Serve your nachos immediately. They're best when they're hot and fresh.
Enjoy! Caribbean nachos are a delicious and easy-to-make party food that everyone will love.

Conclusion:

Caribbean nachos are a fun and easy way to enjoy the flavors of the Caribbean. With a few simple ingredients, you can create a delicious dish that will be the hit of your next party or gathering. So next time you're looking for a tasty and festive snack, give Caribbean nachos a try. You won't be disappointed!