Baseball Stadium Recipe: Rogers Centre Big Smoke Jerk Chicken Nachos

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