Caribbean Nachos

Ya gotta have nachos at your Super Bowl party - it's a rule of life!!!
(serves 8)

1 (16 oz.) bag multigrain tortilla chips
1 red bell pepper, diced
1 orange bell pepper, diced
1 bunch green onions, chopped (1 cup)
1 avocado, peeled, pitted, and diced
1/2 pineapple, peeled, and cut into 1/2" dice (2 cups)
6 sliced cooked smoked*, uncured* bacon, chopped
3/4 cup Caribbean jerk marinade or jerk sauce
1 lb. med. shrimp (36-37 count per lb.), peeled, deveined, and tails removed
1/2 lb. shredded Monterey Jack cheese
1 bunch fresh cilantro, chopped (1 cup)

Preheat oven to 400. Put the tortilla chips on a large rimmed baking sheet, 2-4 layers deep. Top with bell peppers, green onions, avocado, pineapple, and bacon. Heat marinade in a saucepan over med. heat until it comes to a simmer, then cook stirring occasionally, until thickened, about 5 min. Add shrimp and stir to coat, then cook until shrimp are hot, 2-3 min. Scatter shrimp over nachos and top with cheese and cilantro. Bake nachos until cheese is melted, about 7 min.

"Praise the Lord, oh my soul".

Have FUN today!!!

Love,

Machete Milletti