Caribbean Nachos Recipe

In a medium bowl combine diced tomatoes, red onion, chopped cilantro and minced jalapeño. Add 1 tablespoon lime juice and 1/4 teaspoon salt. Stir to combine and let rest at room temperature for at least 10 minutes to allow flavors to meld. Refrigerate until ready to use.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the diced onion and cook 3–4 minutes until starting to soften.

Add the diced green bell pepper and continue to cook 2 minutes more until softened. Add minced garlic and cook 30 seconds until fragrant.

Add ground beef to the pan. Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving a tablespoon of browned fond for flavor.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen its flavor.

Add the canned diced tomatoes with their juices, 1/2 cup beef broth, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon allspice, 1 teaspoon brown sugar, 1 teaspoon soy sauce (or Worcestershire), minced scotch bonnet/habanero if using, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine.

Bring mixture to a simmer, then lower heat and simmer gently, uncovered, 12–15 minutes until slightly thickened. Stir occasionally and taste; adjust salt, heat or lime juice as needed. Stir in 1 tablespoon lime juice at the end and remove from heat.

In a small saucepan set over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1 minute to form a roux, whisking constantly to avoid browning.

Gradually whisk in 1 cup whole milk, smoothing any lumps. Continue to whisk and bring the mixture to a gentle simmer; it will thicken slightly in 2–3 minutes.

Lower heat to low and remove saucepan from direct heat briefly; stir in 1.5 cups shredded Monterey Jack cheese a handful at a time until melted and smooth. Add 2 tablespoons softened cream cheese if using and whisk until incorporated.

Season the cheese sauce with 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon ground mustard (or 1 teaspoon Dijon). Add 1/2 teaspoon hot sauce if you want a touch of heat. Keep warm over very low heat, stirring occasionally; if sauce tightens, stir in 1–2 tablespoons milk to loosen.

Preheat oven to 350°F (175°C) if you prefer to warm everything together (optional).

Spread 8 cups tortilla chips in an even layer on a large oven-safe platter or baking sheet lined with foil. Alternatively, arrange chips on a serving platter for a non-baked presentation.

Spoon the hot Caribbean-style beef chili evenly over the chips, focusing on central areas so chips remain crisp at the edges.

Ladle the warm Monterey Jack cheese sauce over the chili and chips, using as much as desired for coverage.

Place the assembled nachos in the preheated oven for 4–6 minutes to warm through and slightly meld toppings, if using oven. Remove carefully from oven.

Scatter 2 cups shredded lettuce over the nachos, then spoon fresh pico de gallo across the top in several spots for brightness.

Garnish with sliced pickled jalapeños as desired. Place sour cream in a small bowl at the side for serving, or dot spoonfuls across the nachos.

Serve immediately so chips remain crisp. Provide extra lime wedges, hot sauce and additional pickled jalapeños at the table.