BBQ Chicken Nachos With Cilantro-Lime Crema

BBQ Chicken Nachos With Cilantro-Lime Crema cover

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BBQ Chicken Nachos With Cilantro-Lime Crema

Sunday Table Verified

Sundaytable.co

Ingredients

Warning0 allergens identified

BBQ Chicken Nachos With Cilantro-Lime Crema

BBQ Chicken

1 ½ teaspoon cumin

1 ½ teaspoons chili powder

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp oregano

¼ tsp cayenneor to taste

1 lb boneless, skinless chicken thighs or breasts

kosher Saltto taste

ground black pepperto taste

1 tablespoon neutral oil

¾ cup low-sodium chicken broth

¾ cup water

½ cup BBQ sauceplus more as needed

Cilantro Lime Crema

½ cup crema or sour cream

½ cup fresh cilantro

2 tablespoons fresh lime juiceplus more as needed

1 tsp lime zest

2 teaspoons garlicminced

pinch kosher salt

Nachos & Assembly

15 ounces tortilla chips

2 cups freshly-shredded Monterey Jack cheese

2 cups freshly-shredded sharp cheddar cheese

1 can black beansdrained

½ cup pickled onionsdrained

1 jalapeño peppersthinly sliced

1 red chilisthinly sliced

1 avocadodiced

salsato taste

guacamoleto taste

In a small bowl, combine the cumin, chili powder, coriander, garlic powder, onion powder, cayenne, and a pinch of salt. Sprinkle half the spice mix over the chicken, flip, and sprinkle the remaining spice mix over the other side of the chicken. Pat the slice mix to the chicken to adhere.

Heat the oil in a pan over medium-high heat. Add the chicken to the pan, and sear for 2-3 minutes per side, until golden brown. Reduce heat to medium.

Add the chicken broth to the pan, and bring to a simmer. Cover, and let cook for 8-10 minutes, until the chicken reaches an internal temperature of 165°F.

Remove the chicken from the pan, and shred on a cutting board with two forks. Coat with 1/3 cup of BBQ sauce. Taste, and add more sauce and salt, if necessary.

Cilantro-Lime Crema

Whisk all of the ingredients together in a small bowl. Add additional lime juice or water until desired consistency is reached.

Nachos & Assembly

Preheat oven to 400°F. Spread half the tortilla chips on a sheet pan or in a baking dish. Sprinkle half the cheese over the chips followed by BBQ chicken and black beans. Layer remaining ingredients on top.

Bake the nachos for 5-6 minutes, until the cheese is melty. Sprinkle the jalapeños and pickled onions over the top, and drizzle with the cilantro lime crema. Serve wtih guacamole, salsa, and other desired toppings!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Shred Chicken While Hot 🔥
Shred the cooked chicken immediately while it's still warm—it pulls apart more easily and absorbs the BBQ sauce better for maximum flavor penetration.
Layer Chips for Structural Integrity 🏗️
Use two layers of tortilla chips with toppings in between to prevent sogginess on the bottom and ensure every chip stays crispy until serving.
Make Crema Fresh & Right Before Service ⏰
Prepare the cilantro-lime crema just 15-20 minutes before serving to prevent the cilantro from oxidizing and the lime juice from overpowering the flavors.
Toast Your Spice Blend 🌶️
Bloom the dry spices (paprika, cumin, chili powder) in a bit of hot oil before adding the chicken to unlock deeper, more complex flavor profiles.
Balance BBQ Sauce Acidity 🎯
Taste the BBQ sauce and adjust with a pinch of brown sugar if too acidic, or a squeeze of lime if too sweet, creating the perfect tangy-sweet base for nachos.