Best 4 Smoky Chicken Nachos Recipes
Get ready for a taste sensation that will tantalize your taste buds - smoky chicken nachos! This delectable dish is a symphony of flavors, textures, and aromas that will leave you craving more. Picture tender, smoky chicken nestled atop crispy tortilla chips, smothered in a blanket of melted cheese, and adorned with a vibrant array of fresh toppings. The smoky chicken is marinated in a blend of spices, then grilled to perfection, infusing it with a rich, savory flavor. The melted cheese provides a gooey, indulgent base for the other toppings, while the fresh pico de gallo, guacamole, and sour cream add a burst of brightness and tang.
And if you're looking for a vegetarian option, this recipe also includes a tofu variation, where the chicken is replaced with tender, smoky tofu that's marinated in the same flavorful blend of spices. The tofu absorbs the smoky marinade beautifully, resulting in a plant-based protein that's packed with umami.
So, whether you're a meat lover or a vegetarian, this smoky chicken nachos recipe has something for everyone. It's perfect for parties, game days, or a casual get-together with friends and family. So, gather your ingredients, crank up the grill, and get ready to embark on a culinary journey that will leave your taste buds dancing with joy!
SMOKED WING NACHOS
Steps:
- For the dry rub: Stir together the paprika, salt, granulated garlic, sugar, black pepper, chile powder, dry mustard, onion powder, thyme and white pepper in a bowl.
- For the wings: Preheat a smoker or grill for cooking at indirect heat at 275 degrees F.
- Coat chicken wings with salad oil and place in smoker or grill until internal temperature of chicken wings registers 165 degrees F, about 45 minutes.
- Preheat salad oil in a deep-fryer to 350 degrees F and fry chicken wings until the skin is crispy, 1 minute. Remove and place in a bowl. Season with dry rub until all sides are lightly coated. Add BBQ sauce to coat evenly.
- Preheat oven to 350 degrees F.
- Place chicken wings in a 12-inch round pie dish in a single layer. Top with cheese and bacon and melt cheese in oven, about 2 minutes. Top with diced tomato, green onions, a drizzle of ranch dressing and a scoop of sour cream.
SMOKY CHICKEN NACHOS
Southwestern-style 15 minute appetizers!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In 2 1/2-quart microwavable bowl, microwave cheese, salsa and barbecue sauce on High 6 to 9 minutes, stirring every 3 minutes, until cheese is melted. Stir in onions. Spoon cheese mixture into 1- to 1 1/2-quart slow cooker; set on Low heat setting to keep warm.
- Heat chicken as directed on package.
- To serve, have guests place chips on individual plates; spoon cheese mixture over chips and top with warm chicken, tomatoes, lettuce and sour cream.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1 g
SMOKED CHICKEN NACHOS
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 15 (8 ounce) servings
Number Of Ingredients 10
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.
LOADED BARBECUE CHICKEN NACHOS
Fresh homemade salsa and barbecue chicken nuggets bring bright and summery flavors to these crowd-friendly nachos any time of year. The salsa can be made earlier in the day and refrigerated; add the avocado just before serving.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the chicken and salsa: Position an oven rack in the top of the oven and preheat to 425 degrees F.
- Bake the chicken nuggets according to the oven method on the package directions. Set aside.
- Meanwhile, make the salsa. Toss together the corn, cilantro, lime juice, jalapeno with brine, olive oil, tomatoes, avocado, onion and 1/4 teaspoon salt in a medium bowl. Set aside.
- For the nachos: Combine the beans, adobo sauce and olive oil in a medium bowl. Spread the tortilla chips in an 11-by-15-inch baking dish or rimmed baking sheet. Top with the shredded cheese and the bean mixture. Bake on the top rack until the cheese is melted and bubbly and the beans are heated through, about 10 minutes.
- While the nachos bake, cut the chicken into bite-size pieces and toss in a medium bowl with the contents of the flavor packet if included.
- Top the baked nachos with the salsa and chicken bites. Dollop the sour cream over the top and sprinkle with the cilantro leaves and jalapeno slices. Serve with lime wedges.
Tips:
- Choose the right chips: Use sturdy chips that can hold up to the weight of the toppings. Tortilla chips or pita chips are good options.
- Layer the nachos properly: Start with a layer of chips, then add a layer of beans or meat, followed by a layer of cheese. Repeat the layers until you reach the desired height.
- Use fresh, flavorful ingredients: The better the quality of your ingredients, the better your nachos will taste. Use fresh vegetables, herbs, and spices.
- Don't overload the nachos: Keep the toppings light so that the chips don't get soggy. Aim for a balance of flavors and textures.
- Serve the nachos immediately: Nachos are best when they're served hot and fresh. Once they've cooled down, they'll start to get soggy.
Conclusion:
Smoky chicken nachos are a delicious and easy-to-make appetizer or main course. They're perfect for parties or game day gatherings. With a few simple ingredients and a little bit of preparation, you can create a dish that everyone will love. So next time you're looking for a crowd-pleasing recipe, give these smoky chicken nachos a try. You won't be disappointed!
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