Cheesy Smoked Chicken Nachos
These cheesy smoked chicken nachos are the perfect addition to any game day or family gathering, combining the rich flavor of smoked chicken with gooey cheese and crispy tortilla chips.
Equipment
- 1 smoker for smoking the chicken
- 1 oven
- 1 baking sheet for baking nachos
Ingredients
Nachos Ingredients
- 1 bag tortilla chips
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups smoked chicken shredded
- 1/2 cup sliced jalapeños
- 1/2 cup diced tomatoes
- 1/4 cup chopped onions
- 1/4 cup chopped cilantro
Instructions
Preparation
- Season chicken with spices and smoke at 225°F for 2 to 3 hours until fully cooked. Rest and shred the chicken.
- Grate the cheeses and prepare all toppings by slicing jalapeños, dicing tomatoes, and chopping onions and cilantro.
Serving
- Preheat oven to 350°F. Layer tortilla chips on a baking sheet, sprinkle with cheese, add shredded smoked chicken, and top with jalapeños, tomatoes, and onions.
- Bake in the oven for 10 to 15 minutes until the cheese is melted and bubbly. Remove from oven and garnish with fresh cilantro.
- Transfer nachos to a serving platter and serve hot for the best flavor and texture.
Storage
- If needed, store leftover nachos in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Notes
Pro Tips: For best results, smoke chicken with a mix of hardwoods like hickory. Layer ingredients evenly for even cooking.
Ingredient Substitutions: Use low-fat cheese or corn tortilla chips for a healthier option.
How to Serve: Best served hot with guacamole or salsa.
Storage & Freshness: Store leftovers in the fridge and reheat in the oven.
Make-Ahead Tips: Smoke chicken ahead of time and store in fridge until ready to assemble nachos.
Ingredient Substitutions: Use low-fat cheese or corn tortilla chips for a healthier option.
How to Serve: Best served hot with guacamole or salsa.
Storage & Freshness: Store leftovers in the fridge and reheat in the oven.
Make-Ahead Tips: Smoke chicken ahead of time and store in fridge until ready to assemble nachos.