Go Back
smoked chicken nachos

Smoked Chicken Nachos

Print Recipe
Elevate your snack game! Learn how to make mouthwatering smoked chicken nachos from scratch. Easy, delicious, and guaranteed to impress.
Course Snack
Prep Time 1 hour
Cook Time 3 hours
Servings 6

Ingredients

For the Smoked Chicken:

  • 4 boneless skinless chicken breasts or thighs
  • 2 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lime

For the Homemade Tortilla Chips:

  • 12 corn tortillas
  • ¼ cup vegetable oil or enough to fry
  • Salt to taste

For the Nacho Cheese Sauce:

  • 2 tablespoon butter
  • 2 tablespoon all-purpose flour
  • 1 cup milk
  • 1.5 cups shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ¼ teaspoon cayenne pepper optional

For the Fresh Salsa:

  • 4 ripe tomatoes diced
  • 1 small red onion finely chopped
  • 1 jalapeño seeds removed, finely diced
  • ¼ cup cilantro chopped
  • Juice of 1 lime
  • Salt to taste

Additional Toppings:

  • ½ cup black beans rinsed and drained
  • ½ cup sweet corn fresh or canned
  • 1 avocado diced
  • ¼ cup pickled jalapeños
  • Fresh cilantro leaves for garnish
  • Sour cream for serving

Instructions

Prepare the Smoked Chicken

  • Marinate the Chicken: In a bowl, mix olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, pepper, and lime juice. Coat the chicken thoroughly and marinate for at least 1 hour (or overnight if you’ve got time).
  • Preheat the Smoker: Get your smoker preheated to 225°F. Choose applewood or cherry wood for a sweet, mild flavor.
  • Smoke the Chicken: Place the marinated chicken on the smoker grates. Smoke for about 2 hours or until the internal temperature hits 165°F. Once done, let the chicken rest for 10 minutes, then shred it with two forks.

Make the Homemade Tortilla Chips

  • Cut and Fry: Cut each corn tortilla into 6 wedges. Heat the vegetable oil in a skillet over medium-high heat. Fry the tortilla pieces until golden and crispy, about 1-2 minutes per side. Drain on a paper towel and sprinkle with salt while they’re hot.
  • Alternative Option: If you’d rather bake them, brush each tortilla wedge lightly with oil, arrange on a baking sheet, and bake at 375°F for 10-15 minutes or until crispy.

Whip Up the Nacho Cheese Sauce

  • Make a Roux: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to get rid of that raw flour taste.
  • Add Milk and Cheese: Gradually whisk in the milk until smooth. Slowly add the shredded cheeses, stirring continuously until melted and smooth. Stir in the cayenne pepper if you want a bit of heat.
  • Keep Warm: Keep the sauce on low heat, stirring occasionally so it doesn’t form a skin.

Prepare the Fresh Salsa

  • Mix the Ingredients: Combine diced tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Add salt to taste. Adjust the heat by adding or removing jalapeño seeds.
  • Chill Until Ready: Let the salsa sit for about 20 minutes so the flavors can meld.

Assemble the Smoked Chicken Nachos

  • Preheat the Oven Broiler: Set your oven to broil.
  • Layer It Up: Spread the homemade tortilla chips evenly on a large sheet pan. Sprinkle the shredded smoked chicken over the chips, followed by black beans, corn, and dollops of the nacho cheese sauce.
  • Broil: Place under the broiler for 2-3 minutes, just until the cheese starts to bubble. Watch it closely so it doesn’t burn!
  • Add the Fresh Stuff: Remove from the oven and top with fresh salsa, diced avocado, pickled jalapeños, and cilantro leaves. Add a few dollops of sour cream on top to finish things off.