chicken nachos
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Dinner

Tequila-Lime Chicken Nachos


I love nachos!! I’m not sure if its the finger food aspect or what, but there are times I like them more than tacos. This version is a ground chicken version using one of my favorite flavor combos for Mexican food: tequila and lime!!!

chicken nacho tequila
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Rob and I have been making something along these lines for a while, but haven’t really ever made them pretty like this. Historically, we just used those store-bought taco seasoning packs. There is just something about those things that is hard to replicate. Plus they are just so easy, I don’t always feeling like trying.

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Anyway this time around, we did make our own spice mix. It follows a pretty standard template so I wont spend much time on that. We did add a minced jalapeno and some green onion into the meet mix for flavor as well.

chicken nachos
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Now, for toppings, I really cheated. This was a weeknight meal and I didn’t really feel like having to make a whole bunch of toppings. So, I got some pre-made guac and salsa to save time. I also had to laugh at Rob when he went to do the decoration with the spiral sour cream look. I thought it just odd at first, but seeing the final pictures, it really looked great.


Tequila-Lime Chicken Nachos

A skillet baked version of one of my all-time favorite taco meat flavors.
Prep Time5 mins
Cook Time15 mins
Course: Lunch, Main Course, Snack
Cuisine: Mexican
Keyword: chicken, chipotle, lime, mexican, nacho, nachos, taco, tequila, tortilla, tortilla chip
Servings: 4 People

Ingredients

  • 1 Lb Ground Chicken
  • 1 heaping tsp cumin
  • 1/2 heaping tsp chili powder
  • 1/2 heaping tsp ancho chili powder
  • 1/4 tsp Mexican oregano
  • 1/4 tsp Garlic powder
  • 1/4 tso Onion Powder
  • 1 Jalapeno seeded and minced
  • 1 Green Onion sliced
  • 2 Oz Tequila
  • 2 Limes zested and juiced
  • 2 Oz water

Tortilla Chips

    Salsa

      Guacamole

        Taco Cheese

          Sour Cream

            Instructions

            • Preheat the oven to 350F.
            • In a skillet over medium-high heat, cook the chicken for about 5-6 minutes breaking it up as it cooks.
            • Add in the spice mix, green onion, jalapeno, and liquids. Stir together and allow to reduce for about 1-2 minutes.
            • Turn off the heat, remove the meat from the skillet.
            • Lay out a base of tortilla chips in the skillet. Add the meat back over, followed by a little bit of salsa, and then the cheese.
            • Bake for 5 minutes to allow the cheese to melt.
            • Add a little more salsa, the guac, and sour cream as a topping. You can also add a little more green onion or cilantro as an optional topping.
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