Jamaican Jerk Nachos Food

JAMAICAN JERK NACHOS

Steps:

• Boil chicken until done then chop into small pieces.
• Mix 3 tbs of Jamaican jerk rub in to the chicken.
• take seeds out of bell peppers and chop into small pieces.
• add juice of 1 lemon to bell peppers.
• Layer 1 bag of doritos on large baking pan and spread the chicken mixture of it and then add cheese to your own preference. Pop into 400 degree oven until cheese melt. Before you serve add the bell peppers to the top. You can also add sour cream, guacamole, or salsa.

CARIBBEAN JERK SLIDERS

Steps:

• Preheat a grill pan over medium-high heat.
• Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
• Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
• Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
• Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
• Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
• Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
• Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
• Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
• Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
• Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.

JERK CHICKEN NACHOS

Steps:

• Preheat oven to 425°F (220°C). Arrange tortilla chips in a slightly overlapping layer on a cookie sheet.
• In a bowl, combine chicken, cheese and 1 tbsp (15 mL) of the jerk spice; mix gently.
• Sprinkle chicken mixture evenly over tortilla chips.
• Bake 5-7 minutes or until cheese is melted; remove.
• Meanwhile, dice bell pepper. Cut lime in half crosswise.
• Squeeze the juice from 1 half of lime into a small bowl -- add remaining jerk rub and bell pepper and mix well.
• Snip cilantro using Kitchen Shears. Slice remaining lime half into garish slices.
• Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro.
• If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos.
• Garnish with lime slices.

JERK CHICKEN NACHOS

Steps:

• For the mango and avocado salsa: In a medium bowl, combine the cilantro, garlic, mango, avocado, jalapeno and lime juice. Mix in the salt and pepper. Set aside.
• For the jerk chicken nachos: Preheat the oven to 400 degrees F or prepare a grill for indirect heat to 400 degrees F.
• In a small skillet over medium heat, combine the chicken, jerk seasoning and 3 tablespoons water. Cook until the water is totally evaporated and the seasoning is evenly distributed, about 3 minutes.
• Spread the tortilla and plantain chips out evenly on a baking sheet or in a disposable foil pan. Top with the beans and chicken, then the cheese. Place in the oven or on the grill over indirect heat and bake until the cheese is bubbly, 7 to 8 minutes. Top with the mango and avocado salsa and drizzle with the sour cream.

JAMAICAN JERK SEASONING

Steps:

• Mix together all the ingredients.
• Store leftovers in a tightly closed glass jar.
• It will keep its strength for over a month.
• 1- 1 1/2 tablespoon of seasoning for each pound of meat.

SPICY SHRIMP NACHOS

Steps:

• Preheat broiler.
• For salsa: In a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside.
• In a large bowl stir together brown sugar and jerk seasoning.
• Add shrimp and toss to coat.
• Coat a grill pan or large skillet with cooking spray.
• Heat over medium-high heat.
• Add half the shrimp at a time to the pan.
• Cook for 1 to 2 minutes each side or until shrimp are opaque.
• Remove and set aside.
• If desired, coarsely chop shrimp.
• Spread tortilla chips on a broiler-safe platter or baking sheet.
• Top with shrimp and salsa.
• Sprinkle with cheese.
• Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted.

JAMAICAN JERK PASTE

Steps:

• Blend ingredients in a food processor or grind into a paste. Refrigerate unused portions.
• NB/ For a variation try adding a little dark rum to the mix and double the sugar using brown instead of table sugar. For more of an East Indies taste replace, in equal amounts, thyme with curry powder, cinnamon with cumin, and nutmeg with paprika.