Dinner Lunch Recipes

Jerk Chicken Nachos with Mango Salsa + Avocado Cream

August 6, 2012

Go ahead, let it out. That breath your holding because this looks so delicious.

Honey! These Jerk Chicken Nachos right here!!! 

I created this out of a strong need to eat something I enjoy. 

When I decided to lose weight I made myself several promises. 

“Thou shalt not eat nasty food” “Thou shalt find ways to make healthy food taste DELICIOUS” “Thou shalt have a party in your mouth at every meal” Let the party begin. 

Welcome to Jamaica and Mexico folks. 

These nachos were too special for just regulah old grilled chicken. I had to spice things up with Jerk seasoning.

Tortilla chips alone would have been too blah, so I added some plantain and cassava chips to the nice up the mix. Now, I remember that you and I have waistlines to look out for, so I had to get creative with the cheese and sour cream. These are both mandatory ingredients on nachos so I wasn’t gonna give them up completely. 

Even though the cheese and sour cream are the fattiest ingredients — the fat is where the flavor is. I don’t ever sacrifice taste for calories. Bump that, here’s what I do instead. 

We’re just gonna take it to the next level. So I created an avocado cream to make up for both the cheese and the sour cream. I used greek yogurt which is lower in fat, yet still has that “pungency” that cheese and sour cream typically contribute to nachos. I also added queso fresco, a traditional Mexican cheese. Yes Lawd! When I tell you the excitement that raced through my cells when I took my first bite was uncontainable! 

I know you’re gonna dig this. If you’re the type that dances because the food is so good, then get ready to buss a dutty whine! 


Jerk Chicken Nachos

A Jamaican inspired nacho recipe with jerk spice, mango salsa, avocado sour cream and plantain chips




  • 2lb of chicken thighs, boneless (may use breast as well I used 1 lb thighs)
  • 28 oz plum tomatoes, canned
  • ½ onion chopped or small onion
  • 1 TB minced garlic
  • 1 heaping TB of jerk paste (I use mild) (important to use paste and not dry rub)
  • 1 TB of smokey bbq sauce
  • 1 packet Goya Sazon
  • a few springs of thyme
  • Salt to taste


  1. While using your favorite poaching method to poach your chicken, prepare your jerk sauce
  2. Puree tomatoes, onion and garlic in food processor or high speed blender. (I left a few chunks because I like to bite into onion pieces.)
  3. Add tomato puree to a large dutch pot and turn heat to low.
  4. Add the remaining ingredients, mix well and let simmer. (If you’re daring and want more of a kick, add 1-2 more TB of jerk paste)
  5. Once finished poaching the chicken, remove from poaching liquid and shred the chicken.
  6. Once shredded add the chicken to the finished jerk sauce.
  7. Save the leftover poaching liquid in a clean tightly sealed glass jar and use wherever a recipe calls for chicken broth
  9. Layer a mix of plantain chips, cassava (yucca) chips and corn tortilla chips on a cookie sheet.
  10. Top with jerk chicken
  11. Add shredded cheddar cheese
  12. Place under broiler just long enough for cheese to melt.
  13. Remove from broiler and top with mango salsa, queso fresco and a drizzle or dollop of avocado cream.

Mango Salsa

A fresh blend of mangoes, red onion, tomatoes and lime!



1 mango, diced

½ red onion diced

2 roma tomatoes seeded and diced

¼ cup cilantro chopped

2 TB fresh lime juice

salt to taste


    1. Mix all ingredients together in a bowl and salt to taste.


It is important to note that all of your ingredients should be diced the same size for a better dipping experience!


Avocado Cream

  • Author: Shelley
  • Prep Time: 7
  • Total Time: 7


    1. 1 avocado mashed
    2. ½ lime squeezed
    3. ½ cup greek yogurt
    4. salt to taste


    1. Mash avocado with lime juice and salt to taste. (Be sure to break up chunks)
    2. Mix in greek yogurt and set aside until ready to serve.

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