Spicy Pork and Pineapple Nachos
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Place juicy pieces of grilled jerk pork on tortilla chips, topped with pineapple and shredded cheese. Bake the nachos to melt the cheese, and enjoy a Tex-Mex classic with a bold Jamaican twist!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g pork tenderloin
- 1 cup diced pineapple
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Recipes with similar ingredients: pork tenderloin, pork, jerk seasoning, Pineapple, pepper jack cheese, lime juice, cilantro, tortilla chips
Cooking the dish according to the recipe:
- Rub 1 pound of pork tenderloin with 1/4 cup of salt. jerk seasonings; grill, then cut into pieces. Place the meat on tortilla chips, add 1 cup diced pineapple and 3 cups grated pepper jack cheese.
- Bake until the cheese is melted, then top with sliced fresh jalapeño, cilantro and a squeeze of lime juice.
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