Lime Chicken Nachos Food

GRILLED CHICKEN NACHOS WITH LIME CREMA

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.

CHICKEN NACHOS

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

LIME CHICKEN NACHOS

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.

EMERIL'S SHREDDED CHICKEN NACHOS

Steps:

• In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
• Season the chicken pieces with the chili powder and salt and toss the evenly coat.
• Add the chicken to the pan and sear for 3 minutes per side.
• Add the onions to the pan and sauté for another 3 minutes.
• Add the garlic to the pan and sauté for 1 minute.
• Pour the chicken stock over the chicken and bring to a boil.
• Reduce to a low heat and cover; continue to cook the chicken until very tender, about 1 hour.
• Stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
• Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
• Set aside as you prepare the nachos.
• In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
• Cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
• While whisking constantly, add the milk in a steady stream.
• Add the green chilies and bring the sauce to a boil.
• Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
• Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
• Cover and remove from the heat.
• Preheat the oven to 400 degrees F.
• In a large, ovenproof shallow casserole, spread half of the tortilla chips in an even layer.
• Top with half of the chicken, and half of the Monterey Jack cheese.
• Top with the remaining tortilla chips and chicken.
• Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top.
• Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
• Garnish with the sliced green onions, sour cream, pickled jalapeños and cilantro.