6 cups tortilla chips
3 c. diced or shredded cooked chicken
2 c. (8 oz) shredded cheddar and Monterey Jack cheese blend
2 Tbsp. Jamaican jerk rub, divided
1 small yellow or red bell pepper or combination of the two
2 Tbsp. snipped fresh cilantro
¼ tsp. sour cream and 1 tsp. additional Jamaican Jerk rub (optional)
1. Preheat oven to 425°. Arrange tortilla chips in a slightly overlapping layer on baking sheet.
2. In a medium bowl, combine chicken, cheese and 1 Tbsp. of the rub; mix gently. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven.
3. Meanwhile, dice bell pepper. Cut and juice lime into a small mixing bowl; add bell pepper and remaining rub and mix well.
4. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices, if desired.
Yield: 12 servings