Monday, April 1, 2013

Baseball Stadium Recipe: Rogers Centre Big Smoke Jerk Chicken Nachos


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.


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