INGREDIENTS 1 (16 ounce) package multigrain tortilla chips 1 red bell pepper, diced 1 orange bell pepper, diced 1 bunch green onions, chopped 1 avocado - peeled, pitted, and diced 1/2 pineapple, peeled and cut into 1/2-inch dice 8 thick slices bacon 3/4 cup Caribbean jerk marinade 1 pound cooked shrimp, peeled and deveined 1/2 pound shredded Monterey Jack cheese 1 bunch fresh cilantro, chopped

DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). Layer the chips on a tray or cookie sheet. Arrange the red pepper, orange pepper, onion, avocado, and pineapple on top of the chips. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly crisp; drain on a plate lined with paper towels. Chop the bacon and sprinkle over the nachos. Pour the jerk marinade into a saucepan over medium heat. Cook, stirring continually, until the marinade reduces to a thick sticky consistency, about 3 minutes. Add the shrimp and stir to coat; cook until the shrimp are hot. Scatter the shrimp over the nachos; top with Monterrey Jack cheese and cilantro. Place the nachos in the oven until the cheese is melted, about 7 minutes.

This post was submitted by soggynacho.

INGREDIENTS

4 pita bread rounds

1/2 cup marinara sauce

1/4 cup grated Parmesan cheese

1 (3.25 ounce) can sliced black olives

1/4 cup shredded mozzarella cheese

1 clove garlic, minced

1 cup fresh basil leaves

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).

Use scissors or kitchen shears to cut the pita breads in half, then into triangles. Peel apart the bread halves to make as many triangles as possible. Spread the triangles out on a large baking sheet, and sprinkle with Parmesan cheese.

Toast triangles for 10 to 15 minutes in the preheated oven, until lightly browned and crispy. While toasting, combine the marinara sauce and garlic in a small saucepan. Cook over medium heat until hot.

Transfer pita chips to a serving platter, sprinkle with olives, and pour sauce over them. Quickly cover with shredded mozzarella cheese, and whole basil leaves. Serve immediately.

This post was submitted by soggynacho.

tasty looking nacho mound

This post was submitted by soggynacho.

Nacho Libre. The king of nachos.

This post was submitted by soggynacho.