Rogers Centre Big Smoke Jerk Chicken Nachos

Name: Rogers Centre Big Smoke Jerk Chicken Nachos
Ingredients: 1/2 cup cloves garlic; 8 stalks scallions, narrowly sliced; 4 teaspoon 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 teaspoon allspice; 1 teaspoon grated nutmeg; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 cup water; 1 cup sour cream; 4 ounce 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

Aramark|Aug. 2, 2012 1:41 pm EST

2 (1 ratings)

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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.

Servings

6

Ingredients

1/2 cup cloves garlic
8 stalks scallions, narrowly sliced
4 teaspoon 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 teaspoon allspice
1 teaspoon grated nutmeg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup water
1 cup sour cream
4 ounce 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

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.
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.