Caribbean Nachos


Bahama Breeze! That was the place where I got inspired with this recipe.

The original recipe was made with fried plantain and oh my gosh…it was freaking good. It looked really simple but was bursting with the flavors. I got the recipe from their website and wanted to try at home but I usually don’t eat fried food at home. So I replaced plantain with organic GMO free blue corn chips. And add more stuff…not to mention onions, bell peppers, chicken, but also black beans, tomatoes, pineapples, cilantro, and cheese! It is more colorful, yummier, and healthier.


My family gave me two thumbs up. Got fully proved!!




  • 1/2 medium onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 8 oz chicken breast, diced
  • 1 teaspoon garlic powder
  • 1 tablespoon dried chopped onion
  • 1 teaspoon pink salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon canola oil
  • 1 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika powder
  • 1/4 teaspoon cayenne powder (optional)
  • 1 package blue corn chips
  • 1/2 can (8 oz) black beans, washed and drained
  • 2 vine ripened tomatoes, chopped
  • 8 oz can pineapple chunks
  • 1 bunch cilantro, chopped
  • 8 oz four cheese
  • Pickled jalapeno (optional)


  • Dice onion, red and yellow bell peppers.
  • Dice chicken breast, toss them in a small bowl, mix with garlic powder, dried chopped onion, salt and black pepper.
  • Place diced vegetables in a large skillet, add oil and cook over medium heat for 2 minutes.
  • Put vegetables to the side of skillet, add chicken and cook until it is throughly cooked.
  • Add cumin powder, paprika powder and cayenne pepper, and stir.
  • Season with salt and pepper.
  • Drain black bean and pineapple chunks from the can.
  • Chop tomatoes.
  • Layer the chips on a tray, arrange chicken mixture, black beans, pineapple chunks, chopped tomatoes, and sprinkle chopped cilantro.
  • Do the same order one more time.
  • Spread cheese on top and bake at 350 F for 10 minutes or until cheese is melted.
  • Garnish with chopped tomatoes and cilantro.
  • Serve hot.

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