Sunshine Nacho Plate
The UK's food scene is dynamic and constantly evolving, with people looking for new and exciting flavours. Caribbean cuisine offers bold and vibrant flavours, making it an attractive option for those seeking culinary adventures. We've created a dish that takes Jamaican Jerk-seasoned chicken thighs, zesty Mango Salsa, and smoky Chipotle Sweetcorn Riblets. Sat on top of our Santa Maria Tortilla Chips, with a sprinkle of Jamaican Jerk Seasoning, Sliced Spring Onion, and Caribbean-style BBQ Sauce, this dish guarantees to deliver a burst of tasty sweet, savory and spicy flavours!
Ingredients
Number of portions
Caribbean Nachos
100g 321005 Santa Maria Tortilla chips
2g 101368 Santa Maria Jamaican Jerk Seasoning
35g Salsa
3 x Smoky Sweetcorn Riblet
15g Sliced Spring onion.
100g Chicken Thighs
25g finely diced Mango salsa
1 Lime
10g Red Pepper
2g Fresh Chilli
Jamaican Jerk chicken thighs
100g Chicken Thighs
10g 101368 Santa Maria Jamaican jerk Seasoning
Season Chicken with Jamaican Jerk seasoning and chargrill
Salsa
25g finely diced Mango salsa
1 Juice of 1 Lime
10g Red Pepper
2g Fresh Chilli
NOTE: Mix altogether and set aside.
Smoky Sweetcorn Riblet
60g Sweetcorn Riblet
10g 4618 Santa Maria Chipotle Paste
Rub paste over the corn and cook as per instructions.
15 g 200594 BBQ Sauce Caribbean Style Adobo
Red chilli to garnish.
Lime Wedge
How to prepare
Here are our 3 quick and simple steps to recreate this recipe:
1. Coat warmed chips with Jamaican Jerk Seasoning and layer in serving bowl
2. Add the Jamaican Jerk Chicken Thighs and Smoky Sweetcorn Riblets
3. Garnish with Mango Salsa, BBQ sauce Adobo, spring onions, fresh red chilli, lime wedge
Recipe categories
Food