Grilled Chicken Nachos With Lime Crema Recipes
GRILLED CHICKEN NACHOS WITH LIME CREMA
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
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
GRILLED CHICKEN NACHOS WITH LIME CREMA
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
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
GRILLED CHICKEN NACHOS WITH LIME CREMA
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
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
SWEET AND SPICY GRILLED CHICKEN NACHOS
Fire up the grill for delicious Sweet and Spicy Grilled Nachos. Sweet HEINZ BBQ sauce & sliced jalapenos make this grilled chicken nachos recipe a winner.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix lemon juice and 2 Tbsp. oil until blended. Drizzle over chicken in shallow dish. Refrigerate 30 min.
- Heat grill to medium heat. Remove chicken from lemon juice mixture; discard lemon juice mixture. Brush both sides of onions evenly with remaining oil.
- Grill chicken and onions 10 min. or until onions are tender, turning onions after 5 min. Remove onions from grill. Turn chicken; brush with 2 Tbsp. barbecue sauce. Grill 3 to 5 min. or until done (165ºF).
- Chop onions and chicken coarsely. Place chicken in medium bowl; toss with remaining barbecue sauce.
- Spread chips onto bottom of disposable 13x9-inch foil pan sprayed with cooking spray; top with chicken, onions, peppers and cheese. Cover with foil. Place pan on grill grate; grill 3 to 5 min. or until cheese is melted.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 5 g, Protein 19 g
LIME CHICKEN NACHOS
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
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
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