Caribbean Nachos Food

CARIBBEAN NACHOS

Steps:

• Heat oven to 450°F.
• Combine mangos, peppers, beans and 2 Tbsp. dressing.
• Spread half the chips onto ovenproof plate; sprinkle with half the cheese. Repeat layers.
• Bake 2 to 4 min. or until cheese is melted.
• Top with mango mixture; drizzle with remaining dressing.

CARIBBEAN NACHOS

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.

CARIBBEAN NACHOS

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.

CARIBBEAN NACHOS

Steps:

• Heat the oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
• Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Picked Jerk Chicken over top. Top with pineapple, crema, Cotija, avocado and pickled chiles. Garnish with cilantro.
• Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree. Yield: about 4 cups.
• Heat the oil in a large skillet over medium-high heat. Add the shredded chicken, soy sauce, jerk paste and stock. Cook for about 3 minutes and set aside. Yield: 2 cups.