Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Grilled Chicken Nachos with Lime Crema Recipe
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!
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
40 mins
Total Time:
1 hr 20 mins
Servings:
10
Yield:
10 servings
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Ingredients
Marinade:
4 tablespoons tequila
4 tablespoons olive oil
1 lime, juiced
1 teaspoon chopped fresh cilantro
¼ teaspoon ground cumin, or more to taste
¼ teaspoon garlic powder, or more to taste
¼ teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
2 large skinless, boneless chicken breasts, thinly sliced into cutlets
Crema:
1 cup sour cream
½ cup mayonnaise
2 limes, zested
1 lime, juiced
1 splash heavy cream, or as needed
2 (13 ounce) packages restaurant-style tortilla chips
1 (8 ounce) package shredded pepper Jack cheese
1 (8 ounce) package shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste
Directions
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 (per serving)
| 787 | Calories |
| 52g | Fat |
| 54g | Carbs |
| 26g | Protein |
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| 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.
