Nachos with Grilled Chicken and a Lime Cream Sauce

Ingredients 0/19

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!