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
- tequila: 4 Tbsp
- olive oil: 4 Tbsp
- lime: 1 piece (juiced)
- fresh cilantro: 1 tsp (chopped)
- ground cumin: 0.25 tsp (to taste)
- garlic powder: 0.25 tsp (to taste)
- salt: 0.25 tsp (to taste)
- pinch cayenne pepper: 1 piece (to taste)
- skinless, boneless chicken breasts, thinly sliced into cutlets: 2 piece
- sour cream: 1 cup
- mayonnaise: 0.5 cup
- limes, zested: 2 piece
- lime: 1 piece (juiced)
- splash heavy cream: 1 piece (or as needed)
- restaurant-style tortilla chips: 2 packages (13 ounce packages)
- pepper jack cheese: 1 pack (8 ounce pack, shredded)
- Mexican cheese blend: 1 pack (8 ounce pack, shredded)
- fresh cilantro: 1 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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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.
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Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
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Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
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Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
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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.
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Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.
