INGREDIENTS
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
DIRECTIONS
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.Source: http://www.thedailymeal.com/rogers-centre-big-smoke-jerk-chicken-nachos
