Jerk Chicken Nachos

There are always two huge jars of my favourite marinade in my fridge, that I regularly top up. One is a chipotle marinade, the other is a jerk paste (recipe here). Both of them are great to just have in the fridge - particularly if you like spicy food, because you can make a quick meal in minutes.

Last night was no exception and I really wanted nachos. I looked at both jars in the fridge and would normally have picked up the chipotle for a Mexican addition. But no, why not jerk pulled chicken, spooned over the cheesy nachos? A fusion of the Caribbean and South America? Why not, indeed. All I can say is 'wow'.

Ingredients:                      (Serves 2)

2 chicken breasts
4 tbsp. jerk paste
small jar mild salsa
large bag of nachos
grated cheese (I used gruyere)
pickled sliced jalapenos
sour cream
2 spring onions, sliced
fresh coriander, for garnish

Method:

Marinade the chicken breasts in the jerk paste for as long as you have (an hour will do), and then put into an ovenproof dish and cover with kitchen foil. Bake at 200 C for about 25 minutes, or until cooked through. Shred the chicken in a bowl with two forks and add the salsa, stir well.

Place the nachos on a serving dish and top with cheese. Pop under the grill for a minute or so to melt the cheese and then top with spoonfuls of the jerk pulled chicken, spoonfuls of sour cream, a little more cheese, jalapenos, spring onions and coriander. Serve and enjoy!

Note: I would normally also add guacamole, but I completely forgot - even though I had some lovely avocados. Next time..