Grilled Chicken Nachos With Lime Crema Recipes

LIME CREMA

Provided by Guy Fieri

Categories condiment

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 4

Lime Crema image

Steps:

In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy.
Use at once or cover and refrigerate for up to 2 days.

Ingredients

1 cup sour cream
1/4 cup heavy cream
Grated zest and juice of 1 lime
1 teaspoon kosher salt

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!

Provided by Sharon Dyson-Demers

Categories Nachos

Time 1h20m

Yield 10

Number Of Ingredients 18

Grilled Chicken Nachos with Lime Crema image

Steps:

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 Facts : Calories 787.3 calories, Carbohydrate 54.1 g, Cholesterol 87.2 mg, Fat 52.2 g, Fiber 4.7 g, Protein 26.2 g, SaturatedFat 16.8 g, Sodium 780.3 mg, Sugar 1.4 g

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 each 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

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!

Provided by Sharon Dyson-Demers

Categories Nachos

Time 1h20m

Yield 10

Number Of Ingredients 18

Grilled Chicken Nachos with Lime Crema image

Steps:

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 Facts : Calories 787.3 calories, Carbohydrate 54.1 g, Cholesterol 87.2 mg, Fat 52.2 g, Fiber 4.7 g, Protein 26.2 g, SaturatedFat 16.8 g, Sodium 780.3 mg, Sugar 1.4 g

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 each 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

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Combine cabbage, carrots and scallions in a large bowl. Add 2 tablespoons lime juice and 1/2 teaspoon salt; toss to coat. Combine sour cream, cilantro and the remaining 2 tablespoons lime juice in a small bowl.
Heat a grill pan over high heat. Brush chicken tenders evenly with oil; sprinkle with chili powder and the remaining 1/2 teaspoon salt. Coat the hot pan with cooking spray. Add the chicken to the pan; cook, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 7 to 8 minutes.
Divide the chicken among warm tortillas. Top with the cabbage slaw, the lime crema and jalapeño slices. Garnish with cilantro and serve with lime wedges, if desired.

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