South West Nachos with Cilantro Cream Sauce

Never has a nacho packed so much flavour! Amazing southwest flare with each bite, topped with a creamy cilantro sauce with a kick. These nachos are a crowd pleaser and are best served ALWAYS!

I cooked these up at the cabin on the long weekend for the family and they were gobbled right up. They are quick and easy and some of the ingredients can even be prepped the day before. These nachos have a lot of toppings so a sturdier tortilla chip is a must.

I make the cilantro cream sauce and the taco chicken the day before usually just to save time and the rest of your toppings can be prepped right before you cook your nachos.

I have a couple picky eaters in my family so I usually make a tray without black beans and green onion, what those picky eaters don’t know is the flavour they are missing out on!

Southwest Nachos with Cilantro Cream Sauce

Cilantro Cream Sauce:

Ingredients:

• 1 cup sour cream (Greek yogurt optional substitute)

• 1-2 jalapeños, roughly chopped ( seeds removed)

• 2 cloves of garlic

• 1 cup fresh cilantro, roughly chopped

• juice of two limes

• 1/2 teaspoon sea salt

• 1/2 teaspoon paprika

• 1/4 teaspoon black pepper

Instructions:

1. Combine all ingredients into a blender or food processor and blend until smooth, about 2 minutes.

2. Pour into container and place in fridge for at least one hour before using.

Taco Chicken Marinade:

Ingredients:

• 4 chicken breast, cut into small cubes

• 1 package of taco seasoning

• 2 tablespoons brown sugar

• juice of one lime

• 1/4 teaspoon red pepper flakes

• 1/3 cup olive oil

Instructions;

1. Place cubed chicken into a bowl or container.

2. Combine remaining ingredients in a small bowl and pour mixture over chicken.

3. Mix until all the chicken is coated. Cover with plastic wrap or lid and let marinate for an hour.

4. Heat a large frying pan on medium high heat. Add chicken and all the marinade into the pan and cook until chicken is done.

Southwest Nachos:

Ingredients:

• Tortilla chips - enough to make 2 trays of nachos

• Taco chicken

• 2/3 cup green onion, chopped

• 1 large red pepper, diced

• 2/3 cup black beans, drained and rinsed

• 2/3 cup frozen corn, thawed and roasted in pan with taco seasoning

• 11/2-2 cups aged cheddar cheese, grated

• cilantro cream sauce to serve with nachos

Instructions:

1. Preheat oven to 400F

2. Chop and prep all your toppings. Tin foil then spray two large cookie sheets.

3. Place tortilla chips on the pans and top with your nachos fixings. Place pans in oven and bake until cheese is nice and melted.

4. Drizzle cilantro sauce on top of nachos and serve.

Guaranteed to make you and your company drool these nachos will quickly become a party staple!

Enjoy!!

Recipes and more will always be posted on my Instagram follow me @kaylieped