Grilled Chicken Nachos With Lime Crema Food

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GRILLED CHICKEN NACHOS WITH LIME CREMA



Grilled Chicken Nachos with Lime Crema image

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     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h20m

Yield 10

Number Of Ingredients 18

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

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

LIME CREMA



Lime Crema image

Provided by Guy Fieri Bio & Top Recipes

Categories     condiment

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 4

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

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.

CHICKEN NACHOS



Chicken Nachos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons taco seasoning
2 tablespoons chili powder
4 boneless, skinless chicken breasts
1/4 cup olive oil
8 ounces tomato sauce
A few dashes hot sauce
1 large bag tortilla chips
3 cups grated Cheddar-Jack (approximately -- you may need more or less)
1/4 cup jarred jalapeno slices
1/4 cup chopped pitted black olives
3 tomatoes, finely chopped
3 green onions, green and white parts, finely chopped
1/4 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
  • Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
  • Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
  • Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
  • Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.

LIME CHICKEN NACHOS



Lime Chicken Nachos image

I adapted this recipe from one in a book that came with our George Foreman Grill. It is really easy to make and tastes great, even left over. Cooking time includes marinating time.

Provided by moonpoodle

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts
1/2 cup lime juice
1 teaspoon pepper
1 teaspoon chili powder
2 tablespoons olive oil
1 cup frozen corn kernels
1/3 cup red onion, chopped
1 teaspoon cumin
tortilla chips

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.

Nutrition Facts : Calories 222.7, Fat 9.2, SaturatedFat 1.4, Cholesterol 37.8, Sodium 85.1, Carbohydrate 23.1, Fiber 2.5, Sugar 1.1, Protein 15.6

EASY LIME CREMA RECIPE



Easy Lime Crema Recipe image

Lime crema is rich and tangy cream that will add a punch of flavor to your meal. Just whisk together 4 simple ingredients and drizzle over tacos, soups, and more!

Provided by Lisa Bryan

Categories     dressing     sauce

Time 5m

Number Of Ingredients 4

8 oz sour cream
1 lime (juiced and zested)
1 garlic clove (minced)
1/4 teaspoon salt

Steps:

  • Zest the lime and squeeze the lime juice into a small bowl.
  • Add the sour cream, garlic and salt to the bowl and stir everything together until it's combined and creamy.
  • Use immediately or store in the fridge until ready to serve.

Nutrition Facts : Calories 58 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 96 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED CHICKEN NACHOS WITH LIME CREMA



Grilled Chicken Nachos with Lime Crema image

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

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

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

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