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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!


Recipe Summary

20 mins
40 mins
1 hr 20 mins
20 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

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

787 calories; protein 26.2g; carbohydrates 54.1g; fat 52.2g; cholesterol 87.2mg; sodium 780.3mg. Full Nutrition