Smoked Chicken Nachos Recipes

SMOKY CHICKEN NACHOS

Steps:

• In a large skillet over medium heat, cook chicken until no longer pink, breaking it into crumbles; drain. Add water and taco seasoning; bring to a boil. Reduce heat and simmer for 5 minutes. Combine the cream cheese, chives, milk, bread crumbs, mustard, paprika and, if desired, liquid smoke; stir into chicken mixture until blended., In an ungreased 13x9-in. baking dish, layer half the chips, chicken mixture, beans and cheese. Repeat layers., Bake at 350° for 15-20 minutes or until cheese is melted. Serve with tomatoes and olives if desired.

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

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.

LOADED BBQ CHICKEN NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
• Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
• In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
• Bake for 15 minutes.
• Drizzle the sour cream and sprinkle the avocado on top. Serve!
• Enjoy!