Jerk Chicken Nacho's?

[Chef Stacy Edwards]

Ok I called my DH and asked him to please bring me a Lime for the recipe and he shows up w/lemons:cry: My question is can i use a lemon or do i need to go back to the store for that lime. If anyone has made this before what do you think. TIA

[Chef Stacy Edwards]

Ok I called my DH and asked him to please bring me a Lime for the recipe and he shows up w/lemons:cry: My question is can i use a lemon or do i need to go back to the store for that lime. If anyone has made this before what do you think. TIA

It worked just fine with lemon,for those inquiring.

[heat123]

So how did they come out? THey look yummy!

[Kathytnt]

I am making them tomorrow minus cilantro - I am curious how spicy these are. My hubby is thinking about me reducing the jerk seasoning since I can't handle much heat - I need opinions.

[Chef Stacy Edwards]

It was great and an easy one to do. I think it will work out as a show recipe for me this and next month. I minused the Cilanto.
You can demo alot of products with this one.
It is one that you can add differnt items to this also.

[Chef Stacy Edwards]

It wasn't spicey at all Kathy, I even added more to it.

[Kathytnt]

I am still torn about whether to get the mandoline - People are here are so iffy about it I am surprised this recipe uses pre-shredded cheese

[Chef Stacy Edwards]

I used my Cheese grater. The mandoline is great once you work with it and figure it out, You will love it after you play with it.

[Smashie]

I used my Cheese grater. The mandoline is great once you work with it and figure it out, You will love it after you play with it.



Mine came in my kit and I didn't even touch it for two months. It just looked like a pain. I pulled it out today and shredded cheese on it and sliced tomatoes, and I honestly can say that I do like it. It stores up really nice too. I understand the iffy feeling.

I am looking forward to see what else I can do with it!!

[Evelynt]

I am thinking about using the Southwest Seasoning for a more Southwest Flair. Has anybody else done this?

[JaimeQ]

I can't wait to try them they sound so yummy... i'm getting the stuff for them tomorrow!!

[mpkegley]

I will probably make them with Southwestern Seasoning too Evelyn. The Jerk seasoning is ok, but I like the SW much better.

[Chef Stacy Edwards]

The SW seasoning will be great in this recipe as well. Let me know who use the SW if they liked it.

[MGG]

My director highly recommended it at our last lunch (she had a $1000 show with this recipe) so I made it for a show early Aug and my sales were $1157. Another director in our cluster has made it all the shows featuring this recipe have been over $1200 (of course we all had good attendance at our shows also) and she has a full calendar of Oct bookings. Here are some tips they have shared that also helped me:

1)Make the chicken in the microwave using the deep covered baker and 1/2 a tsp of jerk seasoning. People are amazed that the chicken strips only take 10 minutes to cook and are juicy and tender.

2)Demo the juicy and tender chicken by using the other end of the Handy scraper to "cut" the chicken. If it is tender enough to get cut with this tool everyone knows it is tender and show the bottom of the DCB full of juice. Sells lots of DCB and books October shows

3)To slice the lime use the Hold-n-slice and forged cutlery. If you have it use the new cranberry one to get bookings for the new season and talk about the rich cranberry color.

4) USE the large bar pan!!!!!!!!!!!!!!!!!! It makes sure you do not have a nacho overboard (smells aweful as it burns at the bottom of the oven) and it is a great lead into a recruiting talk.

5) keep the cilantro in the herb keeper until you are ready for it. This is an item that is not used much in demos so it is great to show to seasoned customers.

Good luck ladies-hope that helps.

[pamperedbecky]

1)Make the chicken in the microwave using the deep covered baker and 1/2 a tsp of jerk seasoning. People are amazed that the chicken strips only take 10 minutes to cook and are juicy and tender.

2)Demo the juicy and tender chicken by using the other end of the Handy scraper to "cut" the chicken. If it is tender enough to get cut with this tool everyone knows it is tender and show the bottom of the DCB full of juice. Sells lots of DCB and books October shows

.
So, do you do chicken breasts in the DCB or do you do the whole chicken? I've never done chicken breasts in there, but that would be a lot easier in my opinion than a whole chicken.

I haven't made this recipe yet, but I tasted it and I LOVE it! I do want to make it at shows.

[MGG]

No we all (on our team) do chicken tenders--they are cheaper so it cuts down cost for the hostess. That only takes 10 minutes, the entire chicken would take 30 minutes.

[minersmix]

We made the jerk chicken nachos at our Cluster meeting. They are very good, not too spicy. The other thing we agreed was that we would double the sour cream /jerk rub. As they were a little dry in places.

[Christ Follower]

How many chicken tenders do you use? Tenders or BSkinless breasts? I really want to try this!