Brian in the Kitchen

Brian in the Kitchen Recipes

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 21 2013

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.