Smoked Chicken Nachos

Ingredients

• 2 tbsp. cumin
• 2 tbsp. chili powder
• 1 tbsp. seasoned salt
• 1 tbsp. cayenne pepper
• 1 tbsp. paprika
• 1 tbsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. sugar
• 2 tbsp. canola oil
• 1 lb. chicken wings
• 2 avocados, halved and pitted
• 2 jalapenos, sliced
• 3 roma tomatoes, diced, separated (2 and 1)
• 1/4 yellow onion, diced
• 1 tsp garlic powder
• 2 limes, squeezed
• Sea salt
• White tortilla chips
• Salsa or pico de gallo
• 3 cups Cabot Farmhouse White Cheddar, shredded
• 8 oz. canned black beans, drained and rinsed
• 8 oz. canned shoepeg corn, drained and rinsed
• Iceberg lettuce, rinsed and chopped
• Black olives
• Sour cream
• Handful cilantro, roughly chopped

Instructions

• Combine cumin through sugar, add oil and stir until blended.
• Brush wings with wet rub.
• Add chicken, jalapenos and avocados to smoker, smoke until chicken is at least 160 degrees internal temp. You'll take the jalapenos and avocados off smoker a bit earlier; just use your judgment and turn halfway through.
• Pull all chicken from bone, place in bowl and set aside.
• Preheat oven to 425 degrees.
• Make guacamole by combining smashed avocados with one jalapeno (dice it), 2 diced tomatoes, onion, garlic powder, cilantro, lime and salt to taste; refrigerate until nachos are out of the oven.
• Make nachos; add tortilla chips to a sheet pan, add shredded chicken, cheese, salsa, black beans and corn.
• Bake for 10-15 minutes, until cheese has melted and edges of chips are starting to brown.
• Top with black olives, jalapenos, lettuce, remaining tomatoes, sour cream, guacamole and cilantro.