Rogers Centre Big Smoke Jerk Chicken Nachos



For the jerk-infused sour cream

  • 1/2 Cup  cloves garlic
  • stalks scallions, narrowly sliced
  • 4 Teaspoons  fresh thyme
  • 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

Travel up to Toronto to root for the Toronto Blue Jays and you'll likely come across these nachos, which use jerk seasoning to infuse flavor in not one ingredient but two ingredients of this recipe.


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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