Savory Chicken Nachos with Lime Cream

Name: Savory Chicken Nachos with Lime Cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10 Portionen
Ingredients: 4 tbsp tequila; 4 tbsp olive oil; 1 piece lime, juiced; 1 tsp chopped fresh cilantro; 0.25 tsp ground cumin, or more to taste; 0.25 tsp garlic powder, or more to taste; 0.25 tsp salt, or to taste; 1 pinch cayenne pepper, or to taste; 2 piece large skinless, boneless chicken breasts, thinly sliced into cutlets; 1 cup sour cream; 0.5 cup mayonnaise; 2 piece limes, zested; 1 piece lime, juiced; 1 splash heavy cream, or as needed; 2 pack restaurant-style tortilla chips (13 ounce); 1 pack shredded pepper Jack cheese (8 ounce); 1 pack shredded Mexican cheese blend (8 ounce); 1 tbsp chopped fresh cilantro, or to taste

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Cook Time

1 h

Servings

Difficulty

Easy

Prep Time

30 Min

Description

These chicken nachos are a guaranteed crowd-pleaser! I've been making them for years, and they're always a hit at parties. The lime cream adds a zesty freshness that perfectly complements the savory chicken and melted cheese. It's a great way to use up leftover grilled chicken, too. Feel free to adjust the amount of cumin and cayenne pepper to your liking – I like mine with a little kick! These are perfect for game day, a casual get-together, or just a fun weekend snack. They're also surprisingly easy to make, especially with the Thermomix® helping with the prep!

Ingredients (18 ingredients)

4 tbsp tequila
4 tbsp olive oil
1 piece lime, juiced
1 tsp chopped fresh cilantro
0.25 tsp ground cumin, or more to taste
0.25 tsp garlic powder, or more to taste
0.25 tsp salt, or to taste
1 pinch cayenne pepper, or to taste
2 piece large skinless, boneless chicken breasts, thinly sliced into cutlets
1 cup sour cream
0.5 cup mayonnaise
2 piece limes, zested
1 piece lime, juiced
1 splash heavy cream, or as needed
2 pack restaurant-style tortilla chips (13 ounce)
1 pack shredded pepper Jack cheese (8 ounce)
1 pack shredded Mexican cheese blend (8 ounce)
1 tbsp chopped fresh cilantro, or to taste

Preparation (10 steps)

Prepare the Chicken Marinade

Thermomix® Setting

10 sec/Speed 3

Add 4 tbsp tequila, 4 tbsp olive oil, juice of 1 lime, 1 tsp chopped fresh cilantro, ¼ tsp ground cumin, ¼ tsp garlic powder, ¼ tsp salt, and 1 pinch cayenne pepper to the mixing bowl. Mix for 10 Sec./Stufe 3.

Marinate the Chicken

Place 2 large skinless, boneless chicken breasts, thinly sliced into cutlets, into a plastic bag. Pour the marinade from the mixing bowl over the chicken. Seal the bag and refrigerate for 30 minutes.

Prepare the Lime Crema

Thermomix® Setting

15 sec/Speed 3

Add 1 cup sour cream, ½ cup mayonnaise, zest of 2 limes, juice of 1 lime, and 1 splash heavy cream to the mixing bowl. Mix for 15 Sec./Stufe 3. Add more heavy cream if needed to reach desired consistency.

Chill the Lime Crema

Transfer the lime crema to a bowl, cover, and refrigerate until ready to use.

Prepare Chicken for Grilling

Remove chicken from the refrigerator and let come to room temperature for 10 minutes. Preheat an outdoor grill for high heat and lightly oil the grate.

Grill the Chicken

Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side. Remove from grill and let cool slightly.

Prepare the Nachos

Preheat the oven to 350 degrees F (175 degrees C). Lay 2 (13 ounce) packages restaurant-style tortilla chips out in a single layer over two cookie sheets. Mix 1 (8 ounce) package shredded pepper Jack cheese and 1 (8 ounce) package shredded Mexican cheese blend together in a bowl.

Assemble the Nachos

Sprinkle half of the cheese mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese.