Grilled Chicken Nachos With Lime Crema Recipes

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.

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.

Steps:

• Cut chicken into small strips.
• Combine lime jice, pepper, chili powder and olive oil and use it to coat chicken. Marinate chicken for at least half an hour.
• While chicken is marinating, cut up onion and cook corn. Toss these with an additional 1 tablespoon of lime juice.
• Grill or pan-fry marinated chicken pieces. When finished, add them to the salsa mixture.
• Serve over tortilla chips. Add cheese if desired.

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.