KellyTheChef
Gold Member
- 7,533
Have you tried making Jerk Chicken Nachos with a Southwest twist?
- Thread starter HockeyLover
- Start date
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- chicken
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Discussion Overview
This thread explores various personal experiences and modifications related to making Jerk Chicken Nachos, with participants sharing their unique twists and preferences for the recipe.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, shared a variation using Southwest seasoning and taco cheese, which was well-received by their family.
- Another participant mentioned the importance of avoiding dry chips, echoing a common concern among others.
- Several users noted the addition of jerk seasoned sour cream as a popular enhancement to the dish.
- One participant expressed disappointment at not having tried the nachos yet, hoping someone would prepare them for an upcoming meeting.
- Another participant shared their experience of adding black beans and fresh summer salsa, highlighting the versatility of the recipe.
- One participant mentioned using less seasoning to accommodate their child's taste, while another appreciated the suggestion of layering ingredients for better distribution.
- Several participants discussed their methods for cooking chicken, with some preferring to use pre-cooked options for convenience.
- One participant described a regional training event featuring an interactive nacho demo, emphasizing the fun and engagement it brought to the experience.
- Another participant inquired about using Gold Chips instead of regular tortilla chips for better durability.
- Some participants expressed enthusiasm for the recipe and shared their plans to incorporate it into upcoming shows.
Areas of Agreement / Disagreement
Views differ on the best methods for preparing chicken and the use of various seasonings, with no clear consensus on a single approach to making the nachos.
Contextual Notes
Participants shared a range of personal experiences and preferences, reflecting the recipe's adaptability and the community's diverse cooking styles.
Who May Find This Useful
Consultants looking for creative ideas and variations for Jerk Chicken Nachos may find the shared experiences and suggestions beneficial for their own cooking or demonstrations.
pamperedlinda
Gold Member
- 10,156
The EAD is a good idea, wish I had thought of that one! I also doubled (maybe tripled) the SC as everyone (but one) liked SC.dannyzmom said:
I did not use the Grill Press. Instead I used the meat Tenderizer to flatten the chicken a little bit (sold a few of them too). The Grill Press is a good idea too. I have never used it, guess I should practice. I bought it for DH and he uses it all the time.
dannyzmom
Gold Member
- 9,271
pamperedlinda
Gold Member
- 10,156
dannyzmom
Gold Member
- 9,271
janetupnorth
Gold Member
- 14,814
Hey Carolyn, I posted on another thread another dip I made to go with these...
1 avocado, about 1/2 container sour cream (makes mixture light green), minced garlic or a garlic clove pressed in the garlic press and about 1/2-1T chopped cilantro. It takes good as a dip with these or for the extra chips along wth the jerk-seasoned sour cream.
1 avocado, about 1/2 container sour cream (makes mixture light green), minced garlic or a garlic clove pressed in the garlic press and about 1/2-1T chopped cilantro. It takes good as a dip with these or for the extra chips along wth the jerk-seasoned sour cream.
scottcooks
Gold Member
- 1,930
Awesome Recipe!I did this at a former consultant's home for a show last night - it was The Hit recipe. They liked the tangy pepper pecan brie, but they LOVED the nachos!
To "Up-show" this recipe, You could do...
-v-shaped cutter to do a guac / salsa / sour cream cup.
-instant salsa with food chopper / garlic / cilantro / tomatoes / onion /
-I flattened s/l b/l chickenbreast with the meat tenderizer, (inside a baggie) then grilled on the large exec double-wide flat griddle - use whatever you have. (you CAN even cook chicken on a stone, in the oven! Not as quick, but impressive for guests to see!) I put a little salt, pepper on when grilling. I did add 1/3 cup of water on each side to steam/cook it a bit and help the process along.
-use Ultimate Mandoline to slice the last half-lime down for slices, then stack them all and slice through the center (on the diameter) to form the half-moon slices to lay on top.
-use Microplane Grater to add some teeny lime zest to the green/red/yellow pepper + limejuice mixture. I generally zest the limes before juicing them.
-Use whole blocks of cheese and grate them down with the Cheese Grater Plus
-Use fresh cilantro and the Herb Keeper and Kitchen Shears to mince the cilantro at the end
-Use Decorator Bottles to do the sourcream at the end -- not big enough a quantity of sourcream, to justify the EZAD - at least, to me.
-Put the whole thing on a round stone and definitely use a Woven Selections under the stone.
-Present it on a cooling rack, just to elevate it
-Use new dessert plates to serve all the guests.
- what else, all you creative people? -
~praying for Paige and her family~
To "Up-show" this recipe, You could do...
-v-shaped cutter to do a guac / salsa / sour cream cup.
-instant salsa with food chopper / garlic / cilantro / tomatoes / onion /
-I flattened s/l b/l chickenbreast with the meat tenderizer, (inside a baggie) then grilled on the large exec double-wide flat griddle - use whatever you have. (you CAN even cook chicken on a stone, in the oven! Not as quick, but impressive for guests to see!) I put a little salt, pepper on when grilling. I did add 1/3 cup of water on each side to steam/cook it a bit and help the process along.
-use Ultimate Mandoline to slice the last half-lime down for slices, then stack them all and slice through the center (on the diameter) to form the half-moon slices to lay on top.
-use Microplane Grater to add some teeny lime zest to the green/red/yellow pepper + limejuice mixture. I generally zest the limes before juicing them.
-Use whole blocks of cheese and grate them down with the Cheese Grater Plus
-Use fresh cilantro and the Herb Keeper and Kitchen Shears to mince the cilantro at the end
-Use Decorator Bottles to do the sourcream at the end -- not big enough a quantity of sourcream, to justify the EZAD - at least, to me.
-Put the whole thing on a round stone and definitely use a Woven Selections under the stone.
-Present it on a cooling rack, just to elevate it
-Use new dessert plates to serve all the guests.
- what else, all you creative people? -
~praying for Paige and her family~
janetupnorth
Gold Member
- 14,814
dannyzmom
Gold Member
- 9,271
pamperedbecky
- 4,441
I love these nachos. I've made them at a few shows, but I haven't tried to get more products involved. I like the idea of doing some chicken breasts on the grill pan (which I do, with the grill press--although I've never thought about the yucky raw chicken cooties
) AND the DCB. That's a great way to show both cookware and stoneware.
I find they're easier to eat if the chicken pieces are cut up really small. So, after dicing them with the santoku knife, before I add the cheese to the batter bowl, I chop the chicken up in the batter bowl even more with the salad chopper. The chunks sometimes get stuck in between the two blades, but I just quicky pop them out with my finger. This has sold a few salad choppers!
I'm making these as an appetizer tonight when some friends come over for dinner. I think I'll do a whole chicken in the DCB in 30 minutes and use that chicken meat just for something different. And to show these friends the DCB....maybe they'll buy one! Has anyone used the 30 minute chicken in the nachos? I wonder if I should use the jerk seasoning on the chicken before I cook it instead of the seasoning mixture the recipce says to use?? Has anyone tried it this way??
I"m also making the Skillet Lasagna. Yum...probably way too much food, but oh well.
) AND the DCB. That's a great way to show both cookware and stoneware.I find they're easier to eat if the chicken pieces are cut up really small. So, after dicing them with the santoku knife, before I add the cheese to the batter bowl, I chop the chicken up in the batter bowl even more with the salad chopper. The chunks sometimes get stuck in between the two blades, but I just quicky pop them out with my finger. This has sold a few salad choppers!
I'm making these as an appetizer tonight when some friends come over for dinner. I think I'll do a whole chicken in the DCB in 30 minutes and use that chicken meat just for something different. And to show these friends the DCB....maybe they'll buy one! Has anyone used the 30 minute chicken in the nachos? I wonder if I should use the jerk seasoning on the chicken before I cook it instead of the seasoning mixture the recipce says to use?? Has anyone tried it this way??
I"m also making the Skillet Lasagna. Yum...probably way too much food, but oh well.
Last edited:
Frequently Asked Questions
What ingredients do I need to make Jerk Chicken Nachos with a Southwest twist?
To make Jerk Chicken Nachos with a Southwest twist, you'll need tortilla chips, cooked jerk chicken, black beans, corn, diced tomatoes, jalapeños, shredded cheese (like cheddar or pepper jack), avocado, and a drizzle of ranch or cilantro lime dressing for added flavor.
How do I prepare the jerk chicken for the nachos?
You can prepare the jerk chicken by marinating chicken pieces in a jerk seasoning blend for at least 30 minutes, then grilling or baking until fully cooked. Shred the chicken before adding it to the nachos for easy serving.
Can I make these nachos vegetarian or vegan?
Yes! To make these nachos vegetarian or vegan, simply replace the jerk chicken with a plant-based protein like grilled tofu or tempeh, and ensure that the cheese is dairy-free. You can also add more veggies like bell peppers and zucchini for extra flavor.
What toppings can I add to enhance the flavor of my nachos?
To enhance the flavor of your Jerk Chicken Nachos, consider adding toppings like fresh cilantro, lime wedges, sour cream or Greek yogurt, sliced green onions, and a spicy salsa. These will complement the jerk seasoning and add freshness to the dish.
How can I serve these nachos for a party?
For a party, you can serve the nachos on a large platter or in a cast iron skillet for a fun presentation. Consider setting up a nacho bar where guests can customize their own nachos with various toppings and sauces, making it interactive and enjoyable for everyone.
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