How to Make Grilled Chicken Nachos with Lime Crema - A Step-by-Step Guide

Grilled Chicken Nachos with Lime Crema is the perfect dish for casual get-togethers, game day snacking, or even a weeknight dinner. This recipe combines the smoky, charred flavor of grilled chicken with the cheesy, crunchy goodness of nachos, all topped off with a zesty lime crema. It's a crowd-pleaser that's easy to make and sure to impress.

With a few simple ingredients and some basic grilling skills, you can whip up a batch of these delicious nachos in no time. The key to this reci...

Read more

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

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 40 mins
  • Total Time: 1 hr 20 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • Nutrition

    787 cal.

    • Total Fat: 52g
    • Saturated Fat: 17g
    • Cholesterol: 87mg
    • Sodium: 780mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 5g
    • Total Sugars: 1g
    • Protein: 26g
    • Vitamin C: 8mg
    • Calcium: 438mg
    • Iron: 2mg
    • Potassium: 320mg