Lime Chicken Nachos Recipes

BAKED CHICKEN NACHOS

Steps:

• In a large skillet, saute peppers in 1-1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through., Meanwhile, combine the chicken, lime juice, salt and pepper. In a greased 13x9-in. baking dish, layer half each of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers., Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream and, if desired, pickled jalapenos.

SHEET PAN CHICKEN NACHOS

Steps:

• Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary.
• Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.
• Preheat the oven to 425°F and set two racks in the center of the oven.
• Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses.
• Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.
• Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos.
• Note: The nutritional information does not include the optional ingredients for serving.

GRILLED CHICKEN NACHOS WITH LIME CREMA

Steps:

• 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.

CHICKEN NACHOS

Steps:

• Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
• Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
• Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
• Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
• Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.

SHEET PAN LIME CHICKEN NACHOS

Steps:

• Preheat oven to 350F.
• In a large ziploc bag, combine chicken, lime juice, lime zest, sugar, salt, pepper, and garlic; close the bag and shake it around until well combined. Set aside for 10 minutes.
• Spray indoor grill pan with cooking spray, and preheat on the stovetop over medium high heat for about one minute.
• Place chicken on the hot grill pan; cook for 4 minutes on both sides.
• Let the chicken rest for 5 minutes before shredding.
• Transfer chicken to the oven and cook for about 20 minutes, until chicken is cooked all the way through.
• Cut the flour tortillas into triangle wedges and arrange on a lightly greased 11 x 13 baking sheet.
• Spray the flour tortillas with cooking spray and bake for 8 to 10 minutes, or until lightly browned.
• Remove tortilla chips from oven and preheat the oven temperature to 400F.
• Top prepared tortilla chips with corn, BUSH'S® Black Beans, tomatoes, prepared shredded chicken, and cheese.
• Bake nachos for 15 minutes, or until heated through and cheese is melted.
• Remove from oven and garnish with chopped onions, avocado, and parsley or cilantro.
• Serve with light sour cream on the side.

LIME CHICKEN NACHOS

Steps:

• Cut chicken into small strips.
• Combine lime jice, pepper, chili powder and olive oil and use it to coat chicken. Marinate chicken for at least half an hour.
• While chicken is marinating, cut up onion and cook corn. Toss these with an additional 1 tablespoon of lime juice.
• Grill or pan-fry marinated chicken pieces. When finished, add them to the salsa mixture.
• Serve over tortilla chips. Add cheese if desired.