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.