Name: Grilled Chicken Nachos with Lime Crema
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Tequila - 4 tablespoons; Olive oil - 4 tablespoons; Lime, juiced - 1; Chopped fresh cilantro - 1 teaspoon; Ground cumin, or more to taste - ¼ teaspoon; Garlic powder, or more to taste - ¼ teaspoon; Salt, or to taste - ¼ teaspoon; Cayenne pepper, or to taste - 1 pinch; Skinless, boneless chicken breasts, thinly sliced into cutlets - 2 large; Sour cream - 1 cup; Mayonnaise - ½ cup; Limes, zested - 2; Lime, juiced - 1; Heavy cream, or as needed - 1 splash; Restaurant-style tortilla chips - 2 (13 ounce) packages; Shredded pepper jack cheese - 1 (8 ounce) package; Shredded Mexican cheese blend - 1 (8 ounce) package; Chopped fresh cilantro, or to taste - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Chicken Nachos with Lime Crema

1. Tequila - 4 tablespoons

2. Olive oil - 4 tablespoons

3. Lime, juiced - 1

4. Chopped fresh cilantro - 1 teaspoon

5. Ground cumin, or more to taste - ¼ teaspoon

6. Garlic powder, or more to taste - ¼ teaspoon

7. Salt, or to taste - ¼ teaspoon

8. Cayenne pepper, or to taste - 1 pinch

9. Skinless, boneless chicken breasts, thinly sliced into cutlets - 2 large

10. Sour cream - 1 cup

11. Mayonnaise - ½ cup

12. Limes, zested - 2

13. Lime, juiced - 1

14. Heavy cream, or as needed - 1 splash

15. Restaurant-style tortilla chips - 2 (13 ounce) packages

16. Shredded pepper jack cheese - 1 (8 ounce) package

17. Shredded Mexican cheese blend - 1 (8 ounce) package

18. Chopped fresh cilantro, or to taste - 1 tablespoon

How to cook deliciously - Grilled Chicken Nachos with Lime Crema

1. Stage

Whisk tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne for marinade together in a bowl. Place chicken slices into a plastic bag, add marinade, and refrigerate for 30 minutes.

2. Stage

Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.

3. Stage

Remove chicken from the refrigerator and let come to room temperature for 10 minutes.

4. Stage

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.

5. Stage

Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.

6. Stage

Lay tortilla chips out in a single layer over two cookie sheets. Mix pepper Jack and Mexican cheese together and sprinkle half of the mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese.

7. Stage

Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.