Nachos with Grilled Chicken and a Lime Cream Sauce

Step 1

In a bowl, whisk together the tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne to make the marinade. Toss the chicken slices into a plastic bag, pour in the marinade, seal it up, and pop it in the fridge for about 30 minutes. While that marinates, mix sour cream, mayo, lime zest and juice, and just enough heavy cream in a bowl to make a thin, pourable sauce. Stick that in the fridge too.

Step 2

When the chicken’s ready, take it out and let it sit at room temperature for around 10 minutes. Meanwhile, heat your grill to high and give the grate a light oiling to prevent sticking. Grill the chicken for about 5 minutes per side until it’s nicely caramelized and cooked through.

Step 3

Preheat your oven to 350°F. Spread tortilla chips out in a single layer on two baking sheets. Mix the pepper Jack and Mexican cheese, then sprinkle half the cheese over the chips. Cut the grilled chicken into bite-sized pieces and scatter it evenly over the cheese, then top everything with the rest of the cheese.

Step 4

Pop the trays in the oven and bake until the cheese is melted and bubbly, about 10 to 15 minutes. Once out of the oven, drizzle the lime crema over the nachos and sprinkle with a little extra cilantro for a fresh finish. Enjoy!

Serving Suggestions

Serve with fresh salsa, guacamole, or sliced jalapeños for extra flavor and heat. A side of black beans or Mexican rice can make it a complete meal. Don’t forget a cold beverage like a margarita or lime soda to complement the lime cream sauce.

Storage Guide

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate to prevent the nachos from becoming soggy. Reheat the chicken and chips in the oven to maintain their texture before serving again.

Frequently Asked Questions

Can I use a different alcohol instead of tequila for the marinade?

Yes, you can substitute tequila with white wine or omit alcohol entirely and add extra lime juice for flavor.

How long should I marinate the chicken for best results?

Marinate the chicken for about 30 minutes, but up to 2 hours is fine for more flavor. Avoid marinating longer to prevent the lime juice from altering the texture too much.

Can I make the lime cream sauce ahead of time?

Yes, prepare the lime cream sauce a few hours ahead and keep it refrigerated until ready to serve.

What’s the best way to prevent the chicken from sticking to the grill?

Lightly oil the grill grates before heating and make sure the grill is hot before placing the chicken on it.

Can I use shredded cheese blends other than pepper Jack and Mexican blend?

Yes, feel free to use any melting cheese like cheddar, Monterey Jack, or a mix that you prefer.

How can I make the lime cream sauce thinner if it’s too thick?

Add a little more heavy cream, a teaspoon at a time, until you reach the desired pourable consistency.

Can I bake the nachos in one large tray instead of two baking sheets?

Yes, just spread the chips in a single layer on a large baking sheet to ensure even melting.

Is it okay to use pre-cooked chicken instead of grilling fresh?

Yes, you can use pre-cooked chicken; just chop it and add it to the nachos before baking to warm through.