Jerk Chicken Nachos - Need Help Asap for Show Tonight Please!

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Discussion Overview

This thread centers around participants sharing their experiences and tips for preparing Jerk Chicken Nachos for a show. The urgency of the original poster seeking help is evident, as they are preparing for a show that evening.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses confusion about how to layer the nacho chips and measure the quantity needed, seeking immediate assistance.
  • Another participant suggests not worrying too much about the exact measurement of chips and recommends piling them on the stone.
  • Several users mention that a thin layer of chips is sufficient and suggest cutting them for easier serving.
  • One participant shares their experience of making nachos at a show and notes the enjoyment of guests when allowed to create their own nacho piles.
  • Another participant discusses using "scoop" chips to prevent toppings from rolling away, while others prefer "gold" chips for their flavor.
  • One participant shares a layering technique involving half the chips, chicken mixture, and then the remaining chips to avoid dry chips.
  • Another participant expresses enthusiasm for the recipe, highlighting its popularity and affordability.
  • One participant shares their positive experience with nachos at a show, noting the importance of dips to enhance flavor.

Areas of Agreement / Disagreement

Views differ on the best method for layering and preparing the nachos, with no clear consensus on a single approach. Participants share various techniques and preferences based on personal experiences.

Contextual Notes

The thread reflects a sense of urgency and community support among participants, with many sharing personal anecdotes related to their experiences with the recipe at shows.

Who May Find This Useful

Consultants looking for practical tips and shared experiences related to preparing Jerk Chicken Nachos for shows may find this discussion beneficial.

kcjodih
kcjodih
Gold Member
Messages
3,391
I've been reading and reading the directions for the nachos and it states to layer 6 cups of nacho chips on large round stone. Do I layer them close together, in lines, around and around in a spiral formation, what? And how the heck do you measure 6 cups of chips? I bought 2 huge bags, will that do it?

Someone who's made this please help! I'm leaving in less than an hour for my show AND I'm making it tomorrow night as well :eek:

I've tried to download the video from CC and my internet keeps timing out...

In a panic here LOL
 
Don't worry too much about the 6 cups!! Just start piling them onto the round stone...kinda just a heaping pile, no need to be exact or geometrical...Good luck with your show tonight~I have one too, and we're making the nachos too!!! I'm actually taking the large bar pan, I made them on the round stone the first time, and honestly, if there are alot of people there, it doesn't make a whole lot...we may make 2 batches tonight, when we see exactly how many people do show up!

GOOD LUCK~let us know how it goes!!:)
 
I wouldn't really worry too much about measuring them, just lay them out in a thin layer on your stone. Another suggestion is to cut them into pieces for serving, so everyone gets some with "stuff" on them.
 
oh yeah~they are super yummy!! I know the host personally, and her & I both love nachos, so I'm thinking if we don't make 2 batches for the show, we'll end up making another batch after the show & just pigging out (I mean, uh, hanging out!! LOL!)
 
One suggestion was to put 1/2 of the chips on the round stone first, then some of the chicken mixture, then the rest of the chips, followed by the remaining chicken. I'm going to try this next time I make these.
 
wow.. was that fast enough for you!
 
Another thing to do is let the guests come up and make their own nacho piles. I did this at my show and the guests seemed to like it. They didn't like how long the demo was (I forgot to cut up the chicken some before hand--in my defense the host made me go back home to get the Entertaining set because she wanted to see it. Thank goodness I only live a few minutes away and made it back before start time)
 
crystalscookingnow said:
One suggestion was to put 1/2 of the chips on the round stone first, then some of the chicken mixture, then the rest of the chips, followed by the remaining chicken. I'm going to try this next time I make these.
Click to expand...
That's what I do and it really does help. Then you have a lot less "dry" chips. Let us know how it goes!!
 
I made these for dinner the other night and used the "scoop" chips. They worked out really well. Just made sure to have them facing scoop side up. Seemed like less of the topping rolled away.
 
I like the "gold" chips rather than the scoop - they have a good flavor to them with this recipe.
 
  • Thread starter
  • #11
Thank you, thank you, thank you everyone. I had a very brief second to read the replies before I headed out. I decided to take the advice and just relax. Placed the chips on the stone in a medium layer (not really thick or thin) then the chicken, then repeated. Definitely helped eliminate naked chips LOL

Everyone loved it and I really appreciate all the advice and the quick responses. Thanks again :)
 
We had these at my show when I decided to become a consultant. My consultant did a very good job with these. She just kinda piled them up and put everything on top. They were really good. We had several dips with them also. They probably would have been a little dry without the dips.
 
I like using the chips that have a "hint of lime" in them. It just enhances the taste to me and every show I've made them for, absolutely love them! It's my #1 recipe right now! I am selling oodles of lg rnd stones with handles, jerk seasoning, UM's and food choppers, prep bowls and batter bowls! I love this recipe and the ingredients are cheap and they only have to get a few ingredients too!

I love the idea of layering and I think I'm going to do that tonight! thanks for the great tip, just another reason why I love this site!;) :D
 

Frequently Asked Questions

What ingredients do I need for Jerk Chicken Nachos?

To make Jerk Chicken Nachos, you will need cooked jerk chicken, tortilla chips, shredded cheese (like cheddar or Monterey Jack), black beans, diced tomatoes, jalapeños, green onions, and your choice of toppings such as sour cream, guacamole, or cilantro.

How do I prepare the jerk chicken for the nachos?

For the jerk chicken, you can either grill or bake chicken thighs or breasts marinated in jerk seasoning. Cook until the internal temperature reaches 165°F, then shred or chop the chicken into bite-sized pieces before assembling the nachos.

Can I make Jerk Chicken Nachos ahead of time?

Yes, you can prepare some components ahead of time. Cook and shred the jerk chicken, and prepare any toppings you want to use. However, it's best to assemble the nachos just before serving to keep the chips crispy.

What type of cheese works best for nachos?

For nachos, a blend of cheeses works well. Shredded cheddar and Monterey Jack are popular choices because they melt nicely and provide great flavor. You can also add pepper jack for a spicy kick.

How do I serve Jerk Chicken Nachos at my show?

Serve the nachos on a large platter or a baking sheet for easy sharing. Layer the tortilla chips, then top with jerk chicken, cheese, and other toppings. You can also provide individual servings in small bowls for a more personal touch.

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