Smoked Chicken Nachos

Smoked Chicken Nachos

Smoked Chicken Nachos are made with smoked chicken and my very favorite Cabot white cheddar shredded cheese. Perfect to serve as a big platter family style for grazing over ice cold margaritas! 

I have always had a huge affinity for nachos. I love making them – the bigger the better, and definitely love eating them.

I love nachos with chicken, nachos with beef, and I’ve even been known to make veggie nachos.

My adoration for them could be because they’re like a blank canvas, and playing around with food and making recipes differently is always fun for me.

These nachos are special.

Wait – no, they’re more than special.

They’re very special.

Special AF.

Smoked Chicken Nachos

Here’s why – The chicken is smoked, which is one amazing element of these.

The avocado – also smoked.

I mean, why not? 

Now, when I made them, I loaded these in a cast iron skillet and put them on the smoker for about 10 minutes or so to melt the cheese, which gave them serious smokey flavor (on top of the chicken being smoked already). The smoker was still odc       

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 Mexican seasoning blend is always perfect – I use it for tacos, burritos, taco salads, and whatever else I can think of to put it on.

Smoked Chicken Nachos

When I make nachos, I don’t skimp on toppings.

I need ALL of the toppings.

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 amazing seasoned chicken, gooey cheese, beans and corn, crisp lettuce, tomatoes, sour cream, jalapeños, guacamole, and of course, cilantro.

Ok, maybe not every single bite, but you should taste most of them.

Smoked Chicken Nachos

I adore Cabot white cheddar.

You can use whatever cheese you prefer; but this is ridiculously delicious. I have a few favorites, but I love Farmhouse Reserve Cheddar and their Alpine has this unique texture that is known only to Cabot. Both cheeses melt perfectly and have the most delicious, yet sophisticated, taste. 

Do yourself a solid and makes these ASAP.

This weekend when you’re smoking and/or grilling, throw a few chicken breasts/wings/thighs on the grill to ensure that you’ll have some extra to make these.      

Smoked Chicken Nachos

With icy margaritas.

And lotsa napkins.

Oh, and don’t forget the Cholula.

Here’s your printable-

Smoked Chicken Nachos

Smoked Chicken Nachos


  • 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, or any chicken, shredded
  • 3 cups Cabot Farmhouse White Cheddar, shredded
  • 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
  • 8 oz. canned black beans, drained and rinsed
  • 8 oz. canned shoepeg corn, drained and rinsed
  • Iceberg lettuce, rinsed and chopped
  • Black olives, sliced
  • Sour cream
  • Handful cilantro, roughly chopped


  1. Combine cumin through sugar, add oil and stir until blended.
  2. Brush wings with wet rub.
  3. 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.
  4. Pull all chicken from bone, place in bowl and set aside.
  5. Preheat oven to 425 degrees.
  6. 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.
  7. Make nachos; add tortilla chips to a sheet pan, add shredded chicken, cheese, salsa, black beans and corn.
  8. Bake for 10-15 minutes, until cheese has melted and edges of chips are starting to brown.
  9. Top with black olives, jalapenos, lettuce, remaining tomatoes, sour cream, guacamole and cilantro.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1176Total Fat: 84gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 199mgSodium: 2755mgCarbohydrates: 59gFiber: 19gSugar: 8gProtein: 55g

The provided nutrition calculated may not always be accurate.

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Here’s your pinnable!

Smoked Chicken Nachos

This article was originally published on February 14th, 2018, and has been updated.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 7 Comments

  1. Michele @ Bacon Fatte

    I’d seriously love to have this plate in front of me right now… These nachos look amazing!!!

  2. Hadia

    What a showstopper! Sounds so good!

  3. ally

    Yep, this recipes falls in the epic category!! Love it! Lucky folks who get to eat it!!! xo

  4. Caroline

    These look incredibly good – love the idea of smoked chicken in there!

  5. Claudia Lamascolo

    one of my all time favorite meals, snacks or game day foods! now I am wishing for this!

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