Richmond, VA – Our friends are back in the Virginia This Morning kitchen! Executive Chef Orser Ariankh of Kitchen Magician Catering Company joined us live to make Jerk Chicken Nachos! For more information on Chef Orser Ariankh, visit his Website.
Jerk Chicken Nachos
Serves 12
material
6 cups tortilla chips
3 cups chicken thighs (diced)
2 cups (8 ounces) shredded cheddar and Monterey Jack cheese blend
¼ cup jerk seasoning
1 small green and red bell pepper
1 lime
2 tablespoons fresh coriander
1/4 cup sour cream
2 cups diced pineapple
1 red and 1 green bell pepper (finely chopped)
1 jalapeño, finely chopped
1/2 cup sugar
1 teaspoon cayenne pepper
1 teaspoon cumin
direction
1. Preheat oven to 425 degrees F. Arrange tortilla chips evenly on tray, making sure all chips are evenly covered.
2. Place the diced chicken in a bowl and season with Jerk Seasoning. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Add the diced chicken and cook until browned on both sides and the internal temperature reaches 165°. Remove from the skillet and set aside.
3. Make the pineapple salsa: Dice the bell pepper, red onion, pineapple, and jalapeno. Cut the lime in half crosswise. Squeeze the lime halves and add cayenne pepper, cumin, and sugar to taste.
4. Place the chicken and cheese on top of the nachos and bake in the oven until melted, about 1 minute.
5. Remove from oven and top with pineapple salsa, cilantro, green onions and sour cream.
6. Garnish with lime slices and serve.
