A Mexican-Jamaican mash up that makes a perfect mid-week meal.

Serves 4


2 tsp olive oil

1 red onion, diced

400g chopped tomatoes

½ x 250g bottle Jammin' JeRk Mild or Hot Marinade

2 x 200g bags tortilla chips

200g sliced jalapeno chillies

2 x 125g balls mozzarella, torn

1 small handful coriander, chopped

230g tub fresh guacamole

½ x 300ml pot sour cream


Heat oven to 220C.

Heat the oil in a frying pan, then soften the onion and chilli for a few mins.

Stir in the tomatoes, and Jammin' JeRk Marinade Paste. Bubble for 1 min, then remove from the heat.

Take a large ovenproof dish or plate and pile on the tortilla chips.

Cover with the tomato sauce, then sprinkle with the sliced jalapeños and mozzarella.

Place in oven for about 15 mins until cheese is melted.

Scatter with coriander.

Serve with guacamole and sour cream on the side

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