Jerk Chicken Nachos

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This is not from Pinterest, but it was such a yummy treat that I had to share it. My cousin Erin made these up for lunch lunch today and they were divine!

6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8 ounces) shredded cheddar and Monterey Jack cheese blend
2 tablespoons Jamaican Jerk Rub (carribbean jerk works just as well) divided 1 small yellow or red bell pepper or combination
1 lime
2 tablespoons snipped fresh cilantro
¼ cup sour cream
1 teaspoon additional Jamaican Jerk Rub (optional)  
1.  Preheat oven to 425 F.  Arrange tortilla chips in a slightly overlapping layer on Large Round Stone
2. In large bowl, combine chicken, cheese and tablespoon of jerk run; mix gently using scraper.  Sprinkle chicken mixture evenly over tortilla chips.  Bake 5-7 minutes or until cheese is melted; remove from oven to cooking rack. 3. Meanwhile, dice bell pepper with knife.  Cut lime in half crosswise.  Juice half of lime in to small bowl; add remaining jerk run add bell pepper and mix well.
4. Snip cilantro using kitchen shears.  Slice remaining lime half in to slices, then cut in half.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro.  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.  Garnish with lime slices.

They were heavier than I’m used to for lunch, but I couldn’t stop eating them and I’m glad we have leftovers, even if Erin said they will get soggy! So try and enjoy!

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