grilled chicken nachos with lime crema
Recipes
Prawn
Grilled Chicken Nachos with Lime Crema
Marinated and grilled chicken breast and a blend of Mexican cheese nachos topped with lime crema and cilantro. I created this dish to pair with Vermentino wine which is customarily served with seafood. The pair worked really well and I had many requests for the nacho recipe. I kind of just did it, so use this as a guideline and make it your own!
Ingredients
- 4 tablespoons tequila
- 4 tablespoons olive oil
- 1 lime, 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
- 2 limes, zested
- 1 lime, 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
- 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.
- Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
- Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
- 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.
- Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.
