Best Smoked Chicken Nachos Recipes

SMOKED CHICKEN NACHOS image

Categories Chicken

Number Of Ingredients 18

½ whole chicken
¼ cup hickory wood chips
3 tbsp vegetable oil
1 tbsp salt
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese (sharp)
1 tbsp pickled jalapeno pepper chopped fine (seeds and membrane removed)
3 plum tomatoes diced
¼ cup cilantro chopped
½ red onion chopped fine
1 tsp salt
2 Tablespoons lime juice
½ cup refried beans
¼ cup cilantro
1 tbsp pickled jalapeno (seeds and membrane removed)
¼ cup Monterey jack cheese
½ cup sour cream
1 pickled jalapeno sliced

Steps:

Place wood chips in StoveTop Ssmoker. Place chicken on rack (skin side up). Cover with oil and salt. Smoke for 20 minutes per pound. Meanwhile, shred cheeses. Place refried beans, cilantro and pickled jalapeno in food processor. Mix until combined well. Combine pickled jalapenos, red onion, salt, diced tomatoes and lime juice in bowl to make salsa. When chicken is done, let cool. When cool, shred chicken. Preheat oven to 400 degrees. To assemble Nachos. Place a layer of tortilla chips on ovenproof platter. Spread each chip with 1/2 refried bean mixture. Top with ½ shredded chicken and ½ cheeses. Place another layer of tortilla chips on top of chicken and cheese. Top each chip with remaining refried beans, smoked chicken and cheese. Cook for 15 minutes or until cheese is melted. Top nachos with salsa, sliced jalapenos and sour cream. Or Alternatively you can layer the ingredients as listed above skipping the tortilla chips. Place in oven for 15 minutes until cheese melted. Top with salsa, diced tomatoes, jalapenos and sour cream. Serve by dipping tortilla chips into dip mixture.

Smoked Chicken Nachos image

Provided by Food Network

Categories appetizer

Time 1h5m

Yield 15 (8 ounce) servings

Number Of Ingredients 10

1 whole chicken
2 pounds wood chips (flavor of choice)
1 tablespoon olive oil
2 bags vegetable chips or tortilla chips
2 heirloom tomatoes, diced
4 jalapenos, sliced very thin
2 cups sour cream
1 cup cilantro leaves
1 cup chopped chives
1 pound goat cheese wrapped in plastic and kept in the freezer

Steps:

Preheat an outdoor grill and split the chicken in 1/2 from head to tail. Soak the wood chips in water for about 10 minutes. This will prevent the wood chips from burning as soon as they come in contact with the fire. Place the wood chips in the bottom of a grill below the grates. Set the flame on 1 side of the grill to medium and the other side to medium high. Place the chicken, skin side up, on the medium side of the grill. Cover and allow the chicken to smoke and grill at the same time. This should take about 15 to 20 minutes. Allow the chicken to cool completely before shredding the meat off the bones. Reserve for the assembling of the nachos.
Form an assembly line with all of the ingredients. Start with the serving dish, then the chips, chicken, tomatoes, jalapenos, sour cream, cilantro and chives. Right before they are served, remove the cheese from the freezer. Using a fine side of a box grater, shave the goat cheese over the top of the nachos.
Chef's Note: Paper vessels can be purchased at a wholesale restaurant or party supply store. I recommend using individual serving dishes that are 5 inches by 3 inches.