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 damn special.
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.
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 bad ass 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.
I adore Cabot white cheddar.
You can use whatever cheese you prefer; but this is ridiculously delicious.
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.
With top-shelf icy margaritas.
And lotsa napkins.
Oh, and don’t forget the Cholula.
Here’s your printable-