Get ready for the ultimate game day snack — Pasture Raised Grilled Chicken Nachos with Chili Lime Sour Cream! We’re talking layers of crispy tortilla chips, savory grilled chicken, melty sharp cheddar, red bell peppers, and red onions. It's all topped off with a zesty chili lime sour cream, fresh cilantro, spicy jalapeño slices, and of course, all the salsa and guac your heart desires. It’s the perfect combo of cheesy, tangy, and spicy goodness that’ll have everyone coming back for more!     

INGREDIENTS

For the Chicken –

• 1 lb. 1915 Farm Pasture Raised Boneless Chicken Thighs (breasts or boneless drumsticks would work great too)
• 1/2 Tbsp olive oil
• Zest of 1 lime
• Juice of 1 lime
• 1 tsp smoked paprika
• 1 tsp ancho chile powder
• 1 tsp garlic powder
• Kosher salt, to taste

For the Chile Lime Sour Cream –

• 1/4 cup sour cream
• 2 tsp ancho chile powder
• Juice of 1/2 lime

For the Nachos –

• 1 bag of your favorite tortilla chips
• 8oz sharp cheddar cheese, freshly grated (the pre-shredded stuff does not melt as well!)
• 1/4 red onion, finely diced
• 1/2 red bell pepper, finely diced
• 1/4 cup cilantro, finely minced
• 1-2 jalapeños, sliced (alternatively, use pickled jalapeños)
• Guacamole
• Salsa and or Pico de Gallo
• Lime wedges

INSTRUCTIONS

In a small bowl or baking dish, combine ingredients for the chicken and chill for at least 15-20 minutes to let marinate.

Combine ingredients for the chili lime sour cream in a small bowl and chill until ready for use.

Preheat an outdoor grill (or indoor grill pan) to medium-high. Spray a little avocado oil on the grates if you'd like, then place the chicken thighs skin side down for a few moments over the open flame to get a nice sear. Flip and move away from the flame to allow them to cook through, with the lid closed, for another 5-7 minutes or until internal temp of 170° is reached (I prefer this temp for thighs). 

Preheat oven to 375°F

Let chicken rest on a cutting board for 5 minutes before dicing into small bite sized pieces.     

On a sheet tray lined with parchment paper, layer the chips, followed by 1/2 the cheese, then the chicken pieces. Next, add the red onion and red bell pepper. Bake for 5-7 minutes or until cheese is melty and calling your name.

Top nachos with dollops of the chili lime sour cream, guacamole, fresh cilantro, jalapeños slices, and salsa. Serve lime wedges alongside and dig in!

We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious pasture raised chicken – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe adapted from @dennistheprescott