Jerk Chicken Nachos

6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8 oz.) shredded cheddar and monterey jack blend cheese
2 Tblsp. Jamaican Jerk Rub, divided
1 small yellow or red bell pepper or combination
1 lime
2 Tblsp. snipped fresh cilantro
1/4 cup sour cream and 1 tsp. additional Jamaican Jerk Rub (optional)

Preheat oven to 425 degrees. Arrange tortilla chips in a slightly overlapping layer on a large round pizza stone.

In a medium bowl, combine chicken, cheese, and 1 Tblsp. of the jerk rub; mix gently. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to cool.

Meanwhile, dice bell pepper. Cut lime in half crosswise. Juice half of the lime into small bowl; add remaining jerk rub and bell pepper and mix well.

Snip cilantro. Slice remaining half of the lime.

Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.