Grilled Chicken Nachos with Lime Crema


  • 4 tablespoons tequila
  • 4 tablespoons olive oil
  • 1lime, juiced
  • 1 teaspoon chopped fresh cilantro
  • ¼ teaspoon ground cumin, or more to taste
  • ¼ teaspoon garlic powder, or more to taste
  • ¼ teaspoon salt, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 2 large skinless, boneless chicken breasts, thinly sliced into cutlets
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 2limes, zested
  • 1lime, juiced
  • 1 splash heavy cream, or as needed
  • 2 (13 ounce) packages restaurant-style tortilla chips
  • 1 (8 ounce) package shredded pepper Jack cheese
  • 1 (8 ounce) package shredded Mexican cheese blend
  • 1 tablespoon chopped fresh cilantro, or to taste
  • Directions

  • Step 1

    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.


  • Step 2

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

  • Step 3

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

  • Step 4

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

  • Step 5

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

  • Step 6

    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.

  • Step 7

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

  • Cook's Note:

    I refrigerate the crema in a plastic mustard bottle that I picked up at the Dollar Store and then just squeeze it out in diagonal stripes over the nachos. Makes it look fancy!

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