I have always had a huge affinity for nachos. Not sure why, but I really love making them, and definitely love eating them. It might be because they’re like a blank canvas, and playing around with different things is always fun for me.
These nachos are special. Wait, no, more than special.
They’re damn special.
Special AF, if you will.
The chicken is smoked, which is one amazing element of these. The avocado – also smoked. I can’t explain to you how absolutely divine these nachos are.
I smoked chicken wings to get maximum flavor and tenderness for these nachos. I used a wet rub with cumin, chili powder, paprika, seasoned salt, etc. This seasoning blend always works – I use it for tacos, burritos, taco salads, and whatever else I can think of to put it on.
When I make nachos, I don’t skimp on stuff.
I need ALL of it. It just doesn’t taste right unless all elements are there. Don’t you agree??
When you take a bite of one nacho, you should taste bad ass seasoned chicken, gooey cheese, beans and corn, crisp lettuce, tomatoes, sour cream, jalapeños, guacamole, and of course, cilantro.
I adore white cheddar. You can use whatever cheese you prefer; but this is ridiculously delicious.
Do yourself a solid and makes these ASAP.
Here’s your printable-
- 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
- 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.
Here’s your pinnable!