Cilantro Lime Chicken Nachos
Recipe type: Dinner, Appetizer
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Cilantro Lime Chicken Nachos: lime and blue tortilla chips are topped with cilantro lime grilled chicken, homemade cheese sauce, jalapeƱos and green onions. Simple but crazy good.
  • ¾ lb chicken breast cut into small cubes
  • Tortilla chips
  • Guacamole
  • Salsa
  • Sliced green onion
  • Jalapenos
For the marinade
  • 2 tbsp limoncello or tequila
  • Juice from one large lime
  • 2 cloves garlic, minced
  • dash of lime zest
  • Pinch of ground chipotle pepper
  • 1 tbsp chopped fresh cilantro
  • ¼ C olive oil
  • ¼ tsp sea salt
  • ⅛ tsp ground black pepper
For the cheese sauce
  • 1 C shredded quesadilla cheese
  • 1 C shredded Mexican Cheese
  • ½ C to 1 C milk, plus more if needed
  1. In a large bowl, whisk together the marinade ingredients. Add the chicken and toss to coat. Cover and refrigerate 2-4 hours. Once the chicken is done marinating, preheat your grill. Cook the chicken in a grill wok until done. This will only take about 10 minutes at a high temp.
  2. Make the cheese sauce by melting the quesadilla cheese, the shreeded cheese and milk in a sauce pan over medium heat. Gradually add more milk until desired thickness is met. If your cheese is too stringy, add a dash of beer, white wine or white vinegar to the mix. This will prevent the cheese from becoming too stringy.
  3. Place the tortilla chips in a bowl or pan. I used a 9 inch round cake pan.
  4. Top with the chicken, cheese sauce, jalapenos and green onions. Garnish with your favorite condiments, such as salsa, guacamole or sour cream.
Ken does the grilling so I'm not exactly sure what temp the grill was set to. If you don't have any grill masters at your house, you can bake the chicken in a pan at 350 for 25-30 minutes.
Nutrition Information
Serving size: 1 C
Recipe by This Gal Cooks at