Jerk Chicken Nachos

I know we all have eaten this recipe at a Pampered Chef party in recent months, but I wanted to post it, because it was in the winter catalog, which is gone now, and I made them at Jessica's house on Saturday and was reminded of how scrumptious they are. So I wanted us to all have access to the recipe. Don't let the title fool you, you can eat these nachos even if you are not a jerk.

Jerk Chicken Nachos
6 cups tortilla chips (which ends up being about 3/4 of a big bag)
3 cups diced or shredded cooked chicken (shredded tastes better. Gets more seasoning on it)
2 cups shredded colby/jack cheese
2 tbsp Jamaican Jerk Rub, divided (Steve says Pampered Chef does not have the market on jerk seasoning, and that you can buy it other places. Not sure if that's true, or if it would be as good. But it is something to keep in mind in case they stop making it)
1 small yellow or red pepper, diced
1 lime
2 tbsp fresh cilantro (I haven't ever used this and it's still great)
1/4 cup sour cream and 1 tsp additional jerk rub (optional)(not for me)

Preheat oven to 425. Arrange tortilla chips in slightly overlapping layer on large round stone (or cookie sheet). Combine chicken, cheese, and 1 tbsp of the rub, mix gently. Sprinkle chicken mixture evenly over chips. Bake 5-7 minutes or until cheese is melted. Remove from oven. Meanwhile, cut lime in half. Juice half of the lime into small bowl, add bell pepper and other tbsp of rub. Snip cilantro. Slice remaining half of lime. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in a small plastic bag, snip corner and pipe sour cream over nachos (I don't like it so we skipped this part). Garnish with lime slices.

So now we all can have this yummy recipe. Talk to you guys soon!!