Grilled Chicken Nachos with Lime Crema

Ingredients

• 4 tablespoons tequila
• 4 tablespoons olive oil
• 1 lime , juiced
• 1 teaspoon chopped fresh cilantro
• 0.25 teaspoons ground cumin , or more to taste
• 0.25 teaspoons garlic powder , or more to taste
• 0.25 teaspoons salt , or to taste
• 1 pinch cayenne pepper , or to taste
• 2 large skinless , boneless chicken breasts, thinly sliced into cutlets

Instructions

1. 1

   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.

2. 2

   Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.

3. 3

   Remove chicken from the refrigerator and let come to room temperature for 10 minutes.

4. 4

   Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.

5. 5

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

6. 6

   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.

7. 7

   Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.