Of the many unique recipes in Lee Frank and Rachel Anderson's new cookbook, Ultimate Nachos, the sweet-and-spicy jerk chicken nachos stood out as a must-try. As any spice-fiend knows, jerk marinade is a potent blend of scotch bonnet peppers, allspice, scallions, lime, thyme, and a plethora of other spices. The meat, most often chicken, is grilled to add a serious layer of smoke to the flavor profile. Adding cheese and salsa to build nachos is therefore a balancing act, and Frank and Anderson do it with ease.
'monterey jack' on Serious Eats
First produced by Mexican Franciscan monks of Monterey, California, Monterey Jack cheese is one of the true original American cheeses. Add to that cheese bits of chopped hot peppers (usually jalapeño), and you've got yourself pepper jack. Perfect in jalapeño poppers, bang-up on burgers, crazy-good on crackers, top-notch at topping nachos, and, uh... inquedible in quesadillas, it's the snackers' cheese par excellence. So who makes the ooziest, tangiest, hottest of the bunch?
The spicy chili sauce and potatoes part of this recipe seemed like a great way to zazz up tacos. At first, the type of cheese didn't seem important. I pulled a recipe from Recipe Gullet that said Monterey Jack would...