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Jerk Chicken Nachos

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“I got this recipe from a Pampered Chef catalog, and have altered it slightly, since I never bought the Pampered Chef Jerk spices or stoneware. I've made these a few times since, and they are fabulous! I crave them all the time! The cilantro is such a crazy blast of fresh... and the jerk-spiced sour cream is a great addition! Try these! ********I buy a jar of a Jamaican Jerk spice paste from the grocery store. I use WAY more cilantro.. like 1/4 CUP ! You can use a red or yellow, or whatever colour pepper you want. I use 2 cans of cooked chicken, I think this is MUCH easier, and you'd never know. I've used a couple different kinds of cheese. Usually I just buy a bag of whatever is on sale: 3 cheese blends, all cheddar, marble.. whatever you want. I use more like 1/2 cup of sour cream and 1 tbsp of jerk spice, and pipe it all over the nachos at the end. Enjoy! *********”

Ingredients Nutrition


  1. Preheat oven to 425°F (220°C). Arrange tortilla chips in a slightly overlapping layer on a cookie sheet.
  2. In a bowl, combine chicken, cheese and 1 tbsp (15 mL) of the jerk spice; mix gently.
  3. Sprinkle chicken mixture evenly over tortilla chips.
  4. Bake 5-7 minutes or until cheese is melted; remove.
  5. Meanwhile, dice bell pepper. Cut lime in half crosswise.
  6. Squeeze the juice from 1 half of lime into a small bowl -- add remaining jerk rub and bell pepper and mix well.
  7. Snip cilantro using Kitchen Shears. Slice remaining lime half into garish slices.
  8. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro.
  9. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos.
  10. Garnish with lime slices.

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