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Chicken Nachos with Lime Crema

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
80 min
SERVINGS
10 servings
Dinner Snack
Chicken Nachos with Lime Crema
Ingredients
  • 4 tablespoons tequila
  • 4 tablespoons olive oil
  • 1 lime, juiced
  • 1 teaspoon chopped fresh cilantro
  • 1/4 teaspoon ground cumin, or more to taste
  • 1/4 teaspoon garlic powder, or more to taste
  • 1/4 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
  • 1/2 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
Instructions
1
Combine tequila, oil, lime juice, chopped cilantro, ground cumin, garlic powder, salt, and a pinch of heat from the cayenne pepper in a bowl to create a marinade. Place chicken slices into a sealable bag, add the marinade, and refrigerate for 30 minutes to allow the flavors to meld.
2
In a separate bowl, blend together sour cream, mayonnaise, lime zest and juice, and just the right amount of heavy cream to achieve a smooth crema. Chill this mixture in the refrigerator as well.
3
Take the chicken out of the refrigerator and let it sit at room temperature for 10 minutes to make it easier to cook.
4
While the chicken is warming up, preheat your oven to 350 degrees F (175 degrees C) and prepare an outdoor grill for high heat. Lightly brush the grill grates with oil to prevent sticking.
5
Cook the chicken on the preheated grill until it's nicely caramelized and cooked through, about 5 minutes per side.
6
Meanwhile, arrange tortilla chips in a single layer on two baking sheets. Mix pepper Jack and Mexican cheese together, then sprinkle half of the mixture over the chips. Cut the cooked chicken into bite-sized pieces and distribute them evenly over the cheese.
7
Top the chicken with the remaining cheese mixture and bake in the preheated oven until the cheese is melted, 10 to 15 minutes. Drizzle the chilled lime crema over the nachos and sprinkle with chopped cilantro for a finishing touch.