Grilled Chicken Nachos with Lime Crema
Description
Marinated and grilled chicken breast, cheeses, and a lime crema top tortilla chips in this easy nacho recipe that's perfect for a party.
Ingredients
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4 tablespoons tequila
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4 tablespoons olive oil
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1 lime, juiced
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1 teaspoon chopped fresh cilantro
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1/4 teaspoon ground cumin, or more to taste
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1/4 teaspoon garlic powder, or more to taste
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1/4 teaspoon salt, or to taste
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1 pinch cayenne pepper, or to taste
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2 large skinless, boneless chicken breasts, thinly sliced into cutlets
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1 cup sour cream
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1/2 cup mayonnaise
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2 limes, zested
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1 lime, juiced
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1 splash heavy cream, or as needed
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2 (13 ounce) packages restaurant-style tortilla chips
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1 (8 ounce) package shredded pepper Jack cheese
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1 (8 ounce) package shredded Mexican cheese blend
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1 tablespoon chopped fresh cilantro, or to taste
Directions
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.
2
Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
3
Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
4
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
5
Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
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.
7
Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.