Jerk Chicken Nachos

A simple yet fun and friendly meal for the family or hors d’oeurves for friends.

You will need

» 6 cups of tortilla chips
» 3 cups diced or shredded cooked chicken
» 2 cups of shredded cheddar and Monterey Jack cheese blend
» 2 tablespoons of Jamaican Jerk Rub (keep them separated)
» 1 small yellow or red bell pepper (I like to us a combination of the two)
» 1 small lime
» 2 tablespoons of fresh snipped cilantro
» ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub

1.Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on the Pampered Chef Large Round Stone.

2.Now in the Classic Batter Bowl, combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub. Mix together gently using the Small Mix ‘N Scraper.

3.Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven to the Stackable Cooling Rack.

4.While the chicken and chips are in the oven, dice the bell peppers with the Santoku Knife. Then slice the lime in half(across). You should now juice half of the lime, using the Citrus Press, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.

5.Snip the cilantro in the mincing cup of the Herb Keeper using the Kitchen Shears.

6.Slice the remaining lime half using the Ultimate Mandoline fitted with the v-shaped blade. Cut the slices in half using Utility Knife.

7.Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro.

If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.