Served with a mixture of Mexican cheese nachos, marinated and grilled chicken breast, lime crème, and cilantro. This recipe was developed to go with Vermentino wine, which is frequently served with seafood. The pairing was excellent, and I had numerous requests for the nacho dish. Use this as a model and customize it for yourself since I kind of just wing it!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
Instructions
- 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.
- I refrigerate the crema in a plastic mustard bottle that I picked up at the Dollar Store and then just squeeze it out in diagonal stripes over the nachos. Makes it look fancy!
Nutrition Facts
| Calories | 787 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 17 g |
| Sodium | 780 mg |
| Sugars | 1 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
One of my sister’s favorite dishes that I make. People always joke that they could it the lime cream on anything and it would be delicious!