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!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 787 Calories

Ingredients

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

Recipe Instructions

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.