Cilantro Lime Chicken Nachos

Cilantro Lime Chicken Nachos: lime and blue tortilla chips are topped with cilantro lime grilled chicken, homemade cheese sauce, jalapeños and green onions. Simple but crazy good.

It’s nacholicious.

At least is was Sunday night in the DeMu household. Haha, DeMu. My silly attempt at combining Ken and I’s last names in order to give our household a name. It’s catchier than our household, though, isn’t it? House of DeMu. Or House DeMu, Game of Thrones style.

Speaking of Game of Thrones, I just realized that I haven’t watched this past Sunday’s episode yet. We were having too much fun with nachos and a marathon of Bar Rescue.

credit: http://jmancini92.tumblr.com/

That’s the host of bar rescue getting mad and throwing nachos. Don’t worry, he wasn’t throwing our nachos. I think he’d like our nachos.

Our nachos are made with fresh marinated chicken, organic tortilla chips and a homemade cheese sauce that only contains 3 simple ingredients.

Cilantro Lime Chicken Nachos

I didn’t want Ken to lose any of his grilling skills {wink wink} so I had him grill our cilantro-lime-limoncello marinated chicken. Plus, grilled chicken is just so much better. Wait did I say limoncello? Do I have ADD? Maybe so. But I did use limoncello in the marinade. I wanted to use tequila but I didn’t have any. Tequila lime marinade. Yeah, that’s good. Good when you have tequila.

I based my marinade recipe off of my Tequila Lime Shrimp Tacos marinade. I got the limoncello inspiration with a little help from my friend Carrie’s Limon Lime Margarita recipe.

Seriously, the chicken was crazy good. I almost ate all of it before it made it to the nachos.

Enjoy the recipe, folks.

Cilantro Lime Chicken Nachos

Yield: 2-4

Prep Time: 4 hours

Cook Time: 10 minutes

Total Time: 4 hours 10 minutes

Cilantro Lime Chicken Nachos: lime and blue tortilla chips are topped with cilantro lime grilled chicken, homemade cheese sauce, jalapeños and green onions. Simple but crazy good.

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Ingredients

• 3/4 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
• 1/4 C olive oil
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper

For the cheese sauce

• 1 C shredded quesadilla cheese
• 1 C shredded Mexican Cheese
• 1/2 C to 1 C milk, plus more if needed

Instructions

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.

Notes

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.

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