![](https://cdn.statically.io/img/www.allrecipes.com/thmb/6ZyNcSaAtAja-ZQ9M5VpxEvQ-8A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5234858-99a85158fb6344f695e2a3bf843e4f6d.jpg)
Ingredients
Marinade:
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4 tablespoons tequila
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4 tablespoons olive oil
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1 lime, juiced
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1 teaspoon chopped fresh cilantro
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¼ teaspoon ground cumin, or more to taste
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¼ teaspoon garlic powder, or more to taste
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¼ teaspoon salt, or to taste
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1 pinch cayenne pepper, or to taste
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2 large skinless, boneless chicken breasts, thinly sliced into cutlets
Crema:
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1 cup sour cream
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½ cup mayonnaise
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2 limes, zested
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1 lime, juiced
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1 splash heavy cream, or as needed
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2 (13 ounce) packages restaurant-style tortilla chips
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1 (8 ounce) package shredded pepper Jack cheese
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1 (8 ounce) package shredded Mexican cheese blend
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1 tablespoon chopped fresh cilantro, or to taste
Directions
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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.
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Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
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Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
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Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
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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.
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Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.
Cook's Note:
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 (per serving)
787 | Calories |
52g | Fat |
54g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 787 | |
% Daily Value * | |
Total Fat 52g | 67% |
Saturated Fat 17g | 84% |
Cholesterol 87mg | 29% |
Sodium 780mg | 34% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 5g | 17% |
Total Sugars 1g | |
Protein 26g | 52% |
Vitamin C 8mg | 9% |
Calcium 438mg | 34% |
Iron 2mg | 13% |
Potassium 320mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.