BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 21 2013

Rogers Centre Big Smoke Jerk Chicken Nachos

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For the jerk-infused sour cream:

    1/2 cup cloves garlic
    8 stalks scallions, narrowly sliced
    4 teaspoons fresh thyme
    4 scotch bonnet chiles, seeded
    1/2 cup peeled, coarsely chopped ginger
    1/2 cup distilled white vinegar
    1/2 cup cane sugar
    2 teaspoons allspice
    1 teaspoon grated nutmeg
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1/2 cup water
    1 cup sour cream

For the nachos:

    4 ounces round tortilla chips
    1/4 cup Cheddar cheese sauce
    1/4 cup pre-made jerk chicken
    1/4 cup pico de gallo
    1/4 cup coleslaw
    1/8 cup jerk-infused sour cream
    Chopped scallions, for garnish

For the jerk-infused sour cream:

Combine the first 12 ingredients in a blender and blend into a fine paste. Season with salt and pepper to taste.

Add seasoning to sour cream, stir to combine. Set aside 3 cups of the jerk-infused sour cream and save the rest for later use.

For the nachos:

Place the tortillas on a serving platter and cover with jerk chicken. Add the cheese sauce, pico de gallo, and coleslaw. Drizzle with sour cream and garnish with scallions.