Red Robin Red’s Homemade

Red Robin Red’s Homemade

Ingredients:
1 small tomato, diced
¼ cup diced green onion
⅓ cup sour cream
12 to 15 canned jalapeño slices

Directions:
(nacho slices)
1. Preheat the oven to 400 degrees F.
2. Make the guacamole by mashing the avocado in a medium bowl, then
mixing in the other ingredients. Set aside.
3. Build the nachos on an oven-safe ceramic plate. First arrange one layer of
tortilla chips on the plate. Spoon ½ cup of cheese sauce over the chips.
Arrange another layer of chips, followed by the remaining ½ cup of cheese
sauce. Stack the remaining chips on the pile, followed by the chili and
shredded cheese blend. Bake for 7 to 8 minutes, or until the cheese is melted
and beginning to bubble.
4. Remove the nachos from the oven and pile the diced tomato on top,
followed by the green onion.
5. Use an ice cream scoop to position scoops of the guacamole and sour
cream side by side on top.
6. Pile the jalapeño slices on top of the guacamole and sour cream and serve
pronto.
• SERVES 4 TO 6.
MARGARITAVILLE JERK SALMON
MENU DESCRIPTION: “From Boston Bay, the birthplace of Jamaican Jerk.
Salmon rubbed with our signature Jerk spices and seared in a skillet, finished with
Jerk BBQ sauce and a side of mango chutney.”
Perk up your next salmon feast with the sweet and spicy flavors of Margaritaville’s
jerk seasoning. After duplicating the secret jerk rub, add just a little bit of it to either
Cattlemen’s Golden Honey barbecue sauce or KC Masterpiece Honey barbecue sauce
for the perfect after-baking baste.The chain’s delicious mango chutney is also cloned
here so you get the true Margaritaville Jerk Salmon experience. If you can, make the
chutney a couple hours ahead—it seems to get tastier over time. Serve this salmon
with some rice and your favorite steamed vegetables.
MANGO CHUTNEY